Presunto de Barrancos

Presunto de Barrancos (Portuguese Cured Ham)

Presunto de Barrancos is a slow-cured, smoke-kissed ham from the Alentejo region of Portugal, traditionally aged for 12 to 18 months. Served in thin slices at room temperature, it is the centerpiece of a Portuguese feast, paired simply with bread, olives, and a glass of wine.

Prep

15 min

Total

15 min

Serves

8

Difficulty

Easy

Recipe ingredients

• •400 g (14 oz) Presunto de Barrancos, whole boneless piece, with the outer rind and a thin layer of fat intact; substitute with Ibérico de bellota if Barrancos is unavailable
• •1 whole (1 small loaf) rustic Portuguese bread, such as Alentejano or a country sourdough
• •100 g (3½ oz) Azeitonas de conserva, Portuguese brine-cured green olives, pitted
• •1 tbsp extra-virgin olive oil, from the Alentejo if possible, or null
• •50 g (1¾ oz) Queijo de Azeitão, soft sheep's-milk cheese, optional accompaniment, or null

Steps

1. 1 Remove the presunto from the refrigerator at least 1 hour before serving so the fat softens and the aroma opens up; it should reach roughly 20 °C (68 °F).
2. 2 Using a long, thin slicing knife (a jamonero if you have one), trim away the hardened outer rind but leave the pale yellow fat cap intact, as it carries much of the flavor.
3. 3 Slice the ham against the grain into very thin, almost translucent slices about 2-3 mm thick. Slice just enough to serve and keep the cut face covered with a clean cloth to prevent drying.
4. 4 Arrange the slices in loose folds on a wooden board or warm plate, allowing some of the fat to glisten.
5. 5 Drizzle the olive oil lightly over the slices just before bringing them to the table, or serve it alongside in a small dish.
6. 6 Serve with torn chunks of bread, a bowl of olives, optional cheese, and a glass of Alentejo red wine such as Aragonez or Trincadeira. Eat with the hands, using the bread to lift each slice.