Barrancos Presunto


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The Alentejo Pork grazes extensively in total freedom, in cork oak forests for 14 to 16 months. Having a natural diet. During acorn season, from November to march, the pork feeds mostly on acorn, rich in oleic acid. The homemade recipes are based on the traditional seasonings of Barrancos of a slow and natural curing on the drying rooms. Both the noble pieces and the traditional sausages can be savoured. They are best served at room temperature in very thin and elongated slices. The aroma is intense, cured and persistent, reflecting the floral composition of the pastures and acorns.

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This product was added to our catalog on Sunday 17 February, 2008.

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