CarneAtlas

Presunto de Barrancos

Pork · Leg
Cure
HeadBladeArm ShoulderLoinLegRibsBellyHock

Portugal's PGI-protected cured ham, made from the rear leg of the *porco preto Alentejano* — the Portuguese black pig, closely related to the Spanish Iberian pig and one of the founding stocks of the broader Iberian-pig tradition. Cured for at least 18 to 24 months in the dry Alentejo climate, on acorn-fed pigs that range freely in the *montado* (cork-oak savanna). The Portuguese cousin of jamón ibérico de bellota — same breed family, similar feed, parallel cultural identity — but distinct provenance, salt protocol, and ageing climate. Sliced paper-thin, served at room temperature.

Raw Presunto de Barrancos — Pork Leg cut

Names by country

CountryNameNotes
🇺🇸United StatesBarrancos hamOn English-language specialty menus; the Portuguese loanword "Presunto de Barrancos" is also used.
🇬🇧United KingdomBarrancos ham
🇫🇷FranceJambon de Barrancos
🇪🇸SpainJamón de BarrancosSpanish-language reference for the Portuguese product; the Alentejano breed is closely related to the Iberian black pig used for jamón ibérico.
🇵🇹PortugalPresunto de BarrancosprimaryPGI-protected since 1995; from the porco preto Alentejano (Portuguese black pig), cured 18–24 months.
🇧🇷BrazilPresunto de Barrancos
🇮🇹ItalyProsciutto di Barrancos

Similar cuts

Jamón ibérico de bellotaclose

Closest cousin in the European cured-ham canon — same Iberian-pig breed family, both acorn-fed, both DOP/PGI. Spanish jamón ibérico de bellota is the larger, more globally-known production; Presunto de Barrancos is the Portuguese-side equivalent.

Prosciutto crudoclose

Both PGI/PDO European cured hams from the rear leg; Barrancos uses the Iberian-Alentejano black pig with longer ageing, prosciutto uses Italian breeds.

Jambon de Bayonneclose

Both PGI European cured hams from southwestern Europe; Bayonne uses the Adour basin and standard breeds, Barrancos uses the Alentejo and Iberian black pig.

Schwarzwälder Schinkenclose

Both PGI European cured hams; Barrancos is air-cured without smoke (Iberian tradition), Schwarzwälder is cold-smoked over fir.

Leg of porkapproximate

Same anatomical primal — Presunto de Barrancos is the cured product made from the fresh leg of an Alentejano-breed pig.

Shop

Source this cut

Books

Equipment

Affiliate links — CarneAtlas may earn a commission at no extra cost to you.