Presunto

Presunto, derived from the Latin "praesumptus," is a type of dry-cured ham, primarily produced in Portugal and regions of Spain. It is similar to Italian prosciutto and Spanish jamón, but with its own distinct characteristics due to variations in breed of pig, curing process, and regional traditions.

Presunto is generally made from the hind leg of the pig, though occasionally the front leg is used (in this case, it's referred to as "paleta"). The production process involves salting, curing, and drying the ham for a period ranging from several months to over two years. During this time, the ham loses moisture and develops its characteristic flavor and aroma.

Several varieties of presunto are highly prized, including:

• Presunto Ibérico: Made from Iberian pigs, renowned for their acorn-based diet which imparts a nutty and rich flavor to the meat. Often considered the highest quality of presunto.

• Presunto Serrano: A more common and affordable type of presunto, typically made from white pigs.

• Presunto de Barrancos: A Protected Designation of Origin (PDO) presunto produced in the Barrancos region of Portugal, known for its unique flavor profile resulting from the specific climate and pig breed.

Presunto is typically served thinly sliced and can be enjoyed on its own, with bread, or as part of various dishes and tapas. Its flavor is typically salty, savory, and slightly sweet, with nuances that vary depending on the specific type and curing process. The fat content contributes significantly to the flavor and texture of the ham.