Black Iberian Ham (Presunto) from Alentejo - Reserva 24 Months 7-8kg

Black Iberian Ham (Presunto) from Alentejo - Reserva 24 Months 7-8kg

€357.00

This price includes tax IVA 23%; o custo de entrega não está incluído

Expedição entre 8-10 dias após o pedido

Description

The Alentejo's Black Pig, also called Black Iberian Pig or Iberico Ham owns a unique genetics in the entire world being one of the world's twelve heritage pig breeds.

Created in total freedom with an all-natural food-based acorn, one of the secrets of its excellence meat.

The Protected Designation of Origin (PDO-DOP) certification gave it the dignity it deserves, whereas this breed exists only in the southwest territory of Portugal. Since then this product won top gastronomic prizes and compliments from experts in several countries expressing a highly appreciation of Iberian Black Pig.

Among all cured Portuguese hams and smoked sausages (enchidos), ham (Presunto) is the “king”, not so affordable but a worthwhile flavourful tasting experience, Chouriço is the most popular, in between and not less tastier we have the great Paiola, Painho, the less fat "Paio do Lombo", Linguiça (thinner than Chouriço) and the strong flavoured Farinheira (pork fat light coloured sausage).

Enjoy a terrific meal or host a party with the best Portuguese ham from Black Iberian Pig its a singular and delicious tasting meat that you hardly find elsewhere.

Black Pig is also called Pata Negra in Spain and certain areas of Portugal or Jimao as they call it in Olivenza (near spain frontier). It is very similar to Italian prosciutto and Jamon Ibérico of Spain.

Black Pig ham is to be sliced very thin for a better taste.

Pair this ham slices with a fruity exquisite, Tavora Varosa Dão-Lafões sparkling wine. It´s a delicious combination.

Look for more details, recipes, suggestions and a movie about the wonders of this breed: http://www.pinterest.com/deliportugal/presunto-ham-suggestions/

Black Iberian Pig Ham Reserve 24 Months - Barrancos/Alentejo. Presunto de Porco Preto or Black Iberian Pig Ham (hind legs of the Pig - traditional ham) feeded with local products hence they are raised in an oak countryside under extensive conditions (montados), air-cured for 24 months.

Between 7-8kg with bone.

Available within a week.

History

The Alentejo's Black Iberian Pig is a specific breed of Alentejo, it is an agile half-wild pig with dark skin, to short hair, last among thin legs and long snout. These animal lives all year round outside and eats acorns and fresh herbs around.

This breed is descended from the sus mediterraneus, deriving from Roman stem, later crossed with the boars in Portugal.

The secret of such high quality is in the genetics the free grazing and above all, the natural feeding area that gives a bigger capacity to infiltrate intramuscular fat. This explains the marbling veins witch give the beef an unctuous texture.

The Alentejo with its vast areas of holm and cork oaks brings together unique conditions for the creation of Alentejo's Black Pig. It feeds in total freedom for 18 to 24 months, covering 2-3 hectares per day, on the search of acorns and pasture.

Rich in oleic acid, the acorn is responsible for the fat and softness meat that melts in the mouth with unmistakable aromas and flavours.

The ham is a protein source of high biological value, suitable for all ages, it has no bad cholesterol, regulates good cholesterol and has many minerals and vitamins.

In the curing process, the specific climate and methods provide an excellent result.

Conimbriga Roman city near Coimbra

(center of Portugal)

Casa dos Repuxos:

Man holding a Black Piglet

(century II BC)