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Presunto de Barrancos is known in English as Barrancos ham.
Also called
🇺🇸🇬🇧Barrancos ham🇫🇷Jambon de Barrancos🇪🇸Jamón de Barrancos🇮🇹Prosciutto di Barrancos🇩🇪Westfälischer Schinken↗🇬🇧Gammon↗🇪🇸Jamón ibérico de bellota↗🇮🇹Prosciutto crudo↗🇫🇷Jambon de Bayonne↗🇩🇪Schwarzwälder Schinken↗🇬🇧Leg of pork↗
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.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Barrancos ham | On English-language specialty menus; the Portuguese loanword "Presunto de Barrancos" is also used. |
| 🇬🇧United Kingdom | Barrancos ham | |
| 🇫🇷France | Jambon de Barrancos | |
| 🇪🇸Spain | Jamón de Barrancos | Spanish-language reference for the Portuguese product; the Alentejano breed is closely related to the Iberian black pig used for jamón ibérico. |
| 🇵🇹Portugal | Presunto de Barrancosprimary | PGI-protected since 1995; from the porco preto Alentejano (Portuguese black pig), cured 18–24 months. |
| 🇧🇷Brazil | Presunto de Barrancos | |
| 🇮🇹Italy | Prosciutto di Barrancos |
Classic recipe
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