Presunto do Alentejo

Presunto do Alentejo and Paleta do Alentejo are dry-cured hind-leg and foreleg hams produced exclusively from Alentejana-breed pigs entered in the Portuguese herd book, reared under montanheira conditions in a defined area of Portugal, and processed by salting, post-salting, drying, curing, and ageing without smoke or external agents beyond salt.

About this designation

Registered as a PDO under file number PDO-PT-0440, with EU protection dating from 24 November 2004 and eAmbrosia identifier EUGI00000013676, the designation covers two products: Presunto do Alentejo, made from hind legs severed at the level of the ischio-pubic symphysis, and Paleta do Alentejo, made from forelegs. Both products must derive from pigs of the Alentejana breed registered in the Portuguese herd book, slaughtered between 12 and 24 months of age at a minimum carcase weight of 90 kg. The pigs are reared extensively or semi-extensively in areas with a minimum of 40 holm oak or cork trees per hectare and at a maximum density of one pig per hectare of montado. Each animal must complete a finishing phase of 60 to 90 days under the montanheira system, replacing at least 45 kg of body weight through acorns and other montado products. Supplements from outside the region may not exceed 30 % of the diet. After trimming, legs must weigh a minimum of 7,5 kg and shoulders a minimum of 5 kg, with the hoof attached. Processing — cutting, salting, rinsing, post-salting, drying, curing, and ageing — must take place within the defined geographical area, as must any subsequent cutting, slicing, and packing. The inspection body is Agricert — Certificação de Produtos Alimentares, Lda, based in Elvas. Each product must bear the name with the PDO designation, the Community logo, a certification label carrying the inspection body's name, and a serial number enabling full traceability. A pictogram is hot-branded on the outer skin.

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

Distinctive facts

• Registered as a PDO on 24 November 2004 under file number PDO-PT-0440; eAmbrosia identifier EUGI00000013676.
• Pigs must complete 60 to 90 days under the montanheira system, replacing at least 45 kg of body weight on acorns and other montado products.
• Supplements sourced from outside the region may not exceed 30 % of the animals' diet; drying uses no smoke or external agent other than salt.
• After trimming, legs must weigh a minimum of 7,5 kg and shoulders a minimum of 5 kg, with the hoof still attached in both cases.

Tasting notes

Alentejano dry-cured ham DOP from porco preto Alentejano. Aged 18+ months. Deep ruby with marbled fat, intensely flavored.

HoReCa use

Presuntos and Paletas do Alentejo are never presented ready-cooked; in earlier times they were served only on festive occasions or as a gift to honoured guests.

Packaging

• whole-leg-bone-in-7-9kg
• whole-leg-boneless-vacuum-5-7kg
• deli-sliced-vacuum-100g