Presunto de Vinhais

Dry-cured ham produced from the hind legs of adult Bísaro-breed pigs, registered under two protected names: Presunto de Vinhais and Presunto Bísaro de Vinhais. The legs are salted, coated with paprika and Bísaro lard and/or Trás-os-Montes olive oil, slowly smoked over oak or chestnut wood, and cured for a total minimum process of 12 months.

About this designation

Presunto de Vinhais and Presunto Bísaro de Vinhais are registered under file number PGI-PT-0456 (eAmbrosia identifier EUGI00000013689), with EU protection dating from 20 April 2005. The designation covers dry-cured ham taken from the hind legs of adult male or female Bísaro-breed pigs — excluding uncastrated males — entered in the breed's zootechnical register. Fresh legs must weigh in excess of 8 kg. After an initial rest of around 24 hours and compression by massage, the legs are covered entirely in salt for approximately 30 days at a temperature below 6 °C and a humidity of 80 to 90 %. The exposed surface is then coated with a mixture of paprika, Trás-os-Montes olive oil and/or Bísaro lard before slow smoking with dry oak or chestnut wood. The entire production process, from salting through curing, takes a minimum of 12 months. Pig rearing, slaughter, and cutting are confined to specified municipalities in the Bragança and Vila Real districts; processing is further restricted to the Bragança district municipalities alone. The product is always pre-packed at the place of origin. Each unit carries a numbered certification mark issued by the inspection body Tradição e Qualidade — Associação Interprofissional para Produtos Agro-Alimentares de Trás-os-Montes, enabling full traceability to the farm of origin. Labelling must include the wording Presunto de Vinhais — Indicação Geográfica Protegida or Presunto Bísaro de Vinhais — Indicação Geográfica Protegida, the Community logo, the Vinhais products logo, and the numbered certification mark.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 20 April 2005 under file number PGI-PT-0456 (eAmbrosia identifier EUGI00000013689).
• The specification permits only Bísaro-breed pigs entered in the breed's zootechnical register; uncastrated males are explicitly excluded.
• Processing — where the ham is obtained, matured, cut, and packed — is confined solely to the twelve named municipalities of the Bragança district.
• Each unit bears a numbered certification mark ensuring traceability to the farm of origin; the product is always pre-packed at the place of origin.

Tasting notes

Trás-os-Montes dry-cured ham IGP from Vinhais (Bragança), from Bísaro pig breed (Portuguese native, related to Iberian). Aged 12+ months. Pinkish-red meat, firm dense texture, savory mountain-cured profile, less marbled than Barrancos.

HoReCa use

The specification states that Presunto de Vinhais is placed on the market whole, sliced, or in pieces, always pre-packed at the place of origin; it may be cut in retail outlets or restaurants outside the production area provided this is done in front of the consumer.

Packaging

• whole-leg-bone-in-6-8kg
• whole-leg-boneless-vacuum-4-6kg
• deli-sliced-vacuum-100g
• gift-pack-150g