IBERIAN ACORN HAM of Barrancos High Quality,Portugal Casa do Porco Preto price supplier

The products of the Barrancos of the Black Pig House (Casa do Porco Preto), are the result of the exceptional characteristics of Alentejo breed and region where it is produced, but the real secret lies in the attention to detail, ranging from the creation and feeding of Alentejo Pig to cure, maturation and aging.

1st. Secret. The Alentejo Breed
• The Alentejo breed is a descendent of the sus mediterraneus wild boar from the south, deriving from Iberian or Roman lineage;

• Due to its genetics and the fact that it was not crossed with other breeds, it has greater capacity for the infiltration of intramuscular fat;

• This explains the marble-like veins that give the meat its unique greasiness and texture, in addition to an unmistakable taste and aroma;

• Historically preserved in Portugal, the Alentejo Breed is a unique and valued breed throughout the world and is recognised for its authenticity

2nd. Secret. The Alentejo "Montado" / The Acorn

In 27 A.D., the southwest of the Iberian Peninsula was divided into two different areas, Baetica and Lusitania. Little by little, the Mediterranean groves gave rise to Cork oak and Holm oak forests - «Montado». Portugal therefore has exceptional conditions for the rearing of the Alentejo Pig

• Total surface area of Cork oak and Holm oak forests in Portugal: 1,125,000 ha (400,000 ha of holm oak forest and 725,000 ha of cork oak forest);

• Unique and complete ecosystem, fostering an extensive pasture management

• Natural treasure against desertification and depopulation of the Alentejo.

• Rich in oleic acid, which is responsible for the fat that melts in the mouth and the unmistakable aromas and tastes, Acorns are the key to the excellence and organoleptic quality of Barrancos Cured Ham P.D.O.

3rd. Secret. Microclimate of Barrancos

The small Town of Barrancos is located at the summit of the western edge of the Serra Morena mountain range. It is characterised by its Mediterranean microclimate, with winds blowing from the northwest (NW) and west (W), reaching a maximum speed of 60km/h;

With an annual relative humidity of 70%, maximum temperatures in July and August are between 38 and 40ºC and the minimum figures registered in the months of December and January are between 3 and 5ºC;

The pure fresh air and the natural climatic conditions are fundamental in the curing process of the Cured Ham, which occurs slowly and naturally, as opposed to other products that are cured in smoke houses.

FLAVOR & Fragance

Aroma - Intense, Healed, Persistent
Taste - little salt and slightly acidic.

Awards

Les grands produits d'Europe

La Casa do Porco Preto, Barrancos au Portugal, pour son magnifique jambon ibérique DOP.