You will have heard of prosciutto and jamon, well meet presunto! It is from the leg of pigs – but with traditional ingredients. Call it terroir, meaning that the cured ham is very different from region to region. Ancient breeds, centuries of tradition, and really good salt make presunto something quite special. The presunto must have a minimum weight of 5 Kg, have an agreeable taste, be very smooth, delicate, slightly salty, and sometimes a touch piquant to make the grade. In fact, Portugal has several DOC presunto regions.
We bought a piece of this ham in one of the stalls on theTorre summit, it was delicious and despite what our guide book says quite cheap.