📝 About This Recipe
Hailing from the mist-covered mountains of northern Portugal, Presunto de Chaves is a culinary jewel of the Trás-os-Montes region. This ruby-hued cured ham is celebrated for its delicate smokiness and buttery texture, resulting from a patient curing process and the high-quality diet of the local Bísaro pigs. It is more than just a meat; it is a symbol of Portuguese heritage that brings a deep, umami-rich soul to any petisco table.
🥗 Ingredients
The Meat
- 10-12 kg Whole Pork Leg (Bísaro breed preferred) (Skin on, bone-in, high-fat content)
The Cure
- 25-30 kg Coarse Atlantic Sea Salt (Enough to completely bury the leg)
- 100 grams Sweet Smoked Paprika (Pimentão Doce) (High quality, for the final rub)
- 500 grams Lard (Banha de Porco) (Pure, unsalted)
- 1/2 cup Dry White Wine (To clean the meat)
- 6-8 pieces Garlic Cloves (Crushed into a paste)
Smoking (Optional Tradition)
- 3-4 logs Holm Oak Wood (Azinheira) (For a very light, cold smoke)
👨🍳 Instructions
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1
Begin with the 'sangria' process: place the pork leg on a clean surface and massage it firmly from the hoof down towards the joint to remove any residual blood from the veins.
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2
Clean the leg thoroughly with a cloth soaked in white wine and crushed garlic to sanitize the surface and impart a subtle base aroma.
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3
In a large wooden or food-grade plastic curing box, create a 5cm bed of coarse sea salt.
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4
Place the pork leg on the salt bed and completely bury it in more salt, ensuring no part of the meat is exposed to air. The rule of thumb is 1.5 to 2 days of salting per kilogram of meat.
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5
Store the box in a cold (2-5°C), humid environment (80-90% humidity) for the duration of the salting period.
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6
After the salting period, remove the leg and brush off all excess salt. Rinse quickly with cold water if necessary, then pat bone-dry with lint-free towels.
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7
The 'Post-Salting' phase: Hang the leg in a cool, ventilated room for 30-60 days to allow the salt to penetrate the center of the meat evenly.
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8
Prepare the 'untura' (coating): Mix the lard with smoked paprika and a touch of garlic paste until it forms a smooth, orange-red ointment.
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9
Generously rub the exposed meat surfaces (not the skin) with the lard mixture. This protects the meat from drying out too quickly and prevents mold.
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10
Traditional Chaves method: Hang the ham in a 'fumeiro' (smokehouse). Expose it to very light, cold smoke from oak wood for 2-3 hours a day over the course of one week.
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11
Move the ham to a 'curadeiro' (curing cellar). It must hang vertically in a space with natural ventilation and a temperature between 10-15°C.
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12
Allow the ham to age for a minimum of 12 months. During this time, the fats will infiltrate the muscle fibers, creating the signature texture.
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13
To serve, secure the ham in a 'presunteira' (ham stand) and use a long, flexible, razor-sharp knife to carve translucent, bite-sized slices.
💡 Chef's Tips
Always use a high-quality pig breed like Bísaro or Alentejano; the intramuscular fat is essential for flavor. Maintain a constant temperature during curing; sudden heat will cause the fat to turn rancid. If white mold appears during aging, simply wipe it off with a cloth dipped in olive oil; this is a natural part of the process. Never use a mechanical slicer; the friction heat from the blade can melt the delicate fats and alter the flavor profile. Slice only what you intend to eat immediately to prevent the meat from oxidizing and drying out.
🍽️ Serving Suggestions
Pair with a robust Red Wine from the Douro or Trás-os-Montes regions. Serve alongside 'Pão de Centeio' (traditional rye bread) and a drizzle of premium Portuguese olive oil. Accompany with local Transmontano goat or sheep cheeses for a complete 'tábua'. Include some 'Azeitonas Britadas' (crushed olives) to provide a salty, acidic contrast to the rich fat. Enjoy as the star ingredient in a 'Folhado de Chaves' or a traditional 'Merenda'.