Proteins

Cured Ham (Presunto)

Portuguese dry-cured raw ham, thinly sliced and served like prosciutto.

Presunto is a Portuguese dry-cured ham made from salted pork leg aged for months until intensely savory. Thinly sliced, it is eaten raw as an appetizer, layered into sandwiches, or added at the end of cooking to flavor dishes. Like Spanish jamón and Italian prosciutto, it is a charcuterie-board staple.

Presunto is Portugal's answer to the great European dry-cured hams—a raw, air-dried ham with traditions rooted in Roman techniques that evolved over centuries in the country's distinct regional microclimates. The production reaches its highest expression in Alentejo's hot, dry summers and Trás-os-Montes' cold winters, where Bísaro and Alentejana (black pig) breeds cure slowly, developing the characteristic deep ruby color and ivory-marbled fat that distinguishes fine Portuguese ham. The flavor is delicate and slightly sweet with nutty, creamy fat—less aggressively gamey than Spanish jamón ibérico, making it approachable even for those new to European cured meats.

Quality presunto is defined by its intramuscular marbling: when you press a ripe piece, it yields slightly under firm pressure without feeling soft. Commercial production is protected by four PDO/PGI designations—Presunto do Alentejo, Presunto de Chaves, Presunto de Barrancos, and Presunto da Madeira—ensuring traditional methods, minimum curing times, and regional authenticity. At the table, presunto is not merely an ingredient but a cultural statement: it opens every celebration, fills village festival stalls, and serves as the standard starter at restaurants from Lisbon to the Algarve. Note that unlike some countries, Portuguese presunto always means raw, dry-cured; cooked ham is called fiambre or presunto cozido.

Measured in: g
Storage: Fridge

Types & varieties

Presunto do Alentejo DOP

From Alentejo; medium-curing 10–14 months; Alentejana and Bísaro breeds; PGI protected since 1996; traditionally hung in forgeiras (charcoal-smoked drying houses) for part of curing

Presunto de Chaves DOP

From Trás-os-Montes; long-curing 14–18 months; Bísaro pig; cylindrical shape, heavily salted, robust flavor; PGI protected since 1996

Presunto de Barrancos DOP

From Barrancos border region; minimum 14 months; Alentejana (black) pig; intense, complex flavor from acorn diet and dry Alentejo climate; smallest PDO production volume

Presunto da Madeira DOP

From Madeira Island; local breeds; shorter curing 8–12 months; characteristic sweetness, milder flavor; often prepared with island spices

Presunto Pata Negra

Marketing term for ham from black-footed (preto) pigs, ideally acorn-fed; longer curing, richer flavor, higher price; not all have PDO certification

Presunto de Terra Quente

Traditional variety from Trás-os-Montes Terra Quente; Bísaro breed; shorter curing than Chaves; sold in cylindrical form

Presunto Tranmontano

Regional style from Trás-os-Montes; traditional family producers; variable curing times; often sold unsliced with bone attached

Common uses

Thinly sliced as antipasto or starter, alone or with bread and olivesWrapped around sweet fruits: melon slices, fresh figs, ripe pear (classic Portuguese summer preparation)Paired with regional cheeses—Serpa, Azeitão, Nisa, or Queijo da Serra—on a tábua de queijos (cheese board)Sliced over simple grilled dishes in the final moments of cooking to add salt, fat, and aromaIn sandwiches with tomato, rocket, and local cheese on Alentejo breadAs a pizza topping in Portuguese pizzerias, thinly sliced and added after baking or baked brieflyChopped or torn into salads, particularly with oranges, olives, and onions (classic Alentejo salad)Served with Açorda alentejana (bread soup) as garnishAs part of tapas-style sharing plates with wine at tasquinhas (traditional taverns)

Tips & pitfalls

Always serve at room temperature: remove from refrigerator 20–30 minutes before serving; cold fat does not release aroma properly
Look for even ruby-red color with fine, evenly distributed white marbling; avoid slices that are pale, grey, or have large chunks of separated fat
If buying a whole piece, press gently: a ripe presunto should give slightly under firm pressure without feeling soft or damp
For hand slicing: use a long, sharp carving knife; hold the ham at an angle and draw the blade toward you in a single fluid motion for paper-thin slices
Do not over-serve: quality presunto is rich; 30–50g per person as an appetizer is sufficient
If mold appears on a whole piece, scrape it off with a clean knife; the interior is protected; rewrap in fresh cloth
When buying pre-sliced: avoid vacuum packs with excessive liquid; choose packs where slices are flat and closely adhered rather than compressed into a solid block
Acorn-fed varieties (pata negra) are worth seeking for special occasions: the flavor is notably richer and more complex with distinct nutty sweetness
Store whole pieces hung in a cool, dry, dark place if available; refrigerator is acceptable but bring to room temperature before serving
Pair with young, fruity wines; avoid very tannic reds with premium varieties as tannins clash with the delicate fat

Nutrition

263kcal

Energy

1100 kJ · per 100 g

Where the calories come from

Protein 25%Carbs 3%Fat 72%

Protein

16.3g

33% DV

Carbs

1.8g

1% DV

Fat

20.7g

27% DV

Fiber

0% DV

Sugars

of which

Sodium

1245mg

54% DV

Notable micronutrients

Thiamin (B1)59% DV

Vitamin B1240% DV

Selenium36% DV

Niacin (B3)26% DV

Zinc17% DV

Riboflavin (B2)15% DV

Source · USDA FoodData Central · Ham, minced

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In the shops

Matched grocery products

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Good to know

Type: Dry-cured raw ham (presunto cru)
Origin: Portugal, with strongest traditions in Alentejo, Trás-os-Montes, and Ribatejo regions
Primary Breeds: Alentejana (black pig) and Bísaro (native to northern Portugal)
Curing Time: 10–18 months standard; 24–36 months for premium pata negra (acorn-fed)
Protection Status: Four PDO/PGI designations: Presunto do Alentejo, Presunto de Chaves, Presunto de Barrancos, Presunto da Ilha (Madeira)
Flavor Profile: Delicate, slightly sweet, nutty; creamy fat; less gamey than Spanish jamón ibérico
Texture: Firm but yielding; fat is ivory to pinkish-white; intramuscular marbling melts on the palate
Color: Deep ruby-red lean with white-to-pink fat marbling
Serving Temperature: Room temperature (18–22°C); cold from refrigerator dulls aroma and flavor
Storage (whole piece): Hang in cool, dry place for weeks; wrap in cloth and refrigerate 1–3 months; scrape off surface mold and rewrap (safe to eat)
Storage (sliced): Refrigerate in sealed wrap; use within 2–3 weeks for best quality
Typical Slice Thickness: 1–2mm paper-thin for serving raw; 3–5mm acceptable for cooking applications

Substitutes

Prosciutto di Parma DOP — Italian equivalent; slightly firmer texture, more pronounced salt; good one-to-one substitute in most applications
Prosciutto di San Daniele DOP — Italian; sweeter and softer than Parma; closest flavor match to milder Portuguese presunto
Jamón Ibérico de Bellota — Spanish acorn-fed ham; stronger, more intensely flavored and gamier; use half the quantity if substituting in raw serving applications
Jamón Serrano — Spanish mountain ham; shorter curing than presunto, resulting in firmer texture and milder flavor; acceptable budget substitute
Schwarzwälder Schinken — German black forest ham; cold-smoked, different flavor profile but similar thin-sliced applications in salads and sandwiches