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best portuguese food - Absoluto "Porcus Natura Project" - 36 months cured ham from black pig- 100% Belota -hand-sliced - 100g
best portuguese food - Absoluto "Porcus Natura Project" - 36 months cured ham from black pig- 100% Belota -hand-sliced - 100g
best portuguese food - Absoluto "Porcus Natura Project" - 36 months cured ham from black pig- 100% Belota -hand-sliced - 100g
best portuguese food - Absoluto "Porcus Natura Project" - 36 months cured ham from black pig- 100% Belota -hand-sliced - 100g
best portuguese food - Absoluto "Porcus Natura Project" - 36 months cured ham from black pig- 100% Belota -hand-sliced - 100g
best portuguese food - Absoluto "Porcus Natura Project" - 36 months cured ham from black pig- 100% Belota -hand-sliced - 100g
best portuguese food - Absoluto "Porcus Natura Project" - 36 months cured ham from black pig- 100% Belota -hand-sliced - 100g
best portuguese food - Absoluto "Porcus Natura Project" - 36 months cured ham from black pig- 100% Belota -hand-sliced - 100g
best portuguese food - Absoluto "Porcus Natura Project" - 36 months cured ham from black pig- 100% Belota -hand-sliced - 100g
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Absoluto "Porcus Natura Project" - 36 months cured ham from black pig- 100% Belota -hand-sliced - 100g

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Probably the best cured ham in the world

This Ham is recognized for its distinctive long shape, with a dark and worn hull, typical of the wild animals. It has an intense and bright color, with a great presence of white streaks in its texture. At tasting, the aroma is intense and persistent.

Because the pig is acorn fed, this product is very rich in oleic acid and therefore its fat is healthy. It has no bad cholesterol, regulates good cholesterol and has many minerals and vitamins.

  • BREED :Black Pig of Alentejo Breed
  • FOOD: Acorn
  • CURE: 36 months of natural curing
  • PREPARATION: if the ham has been cut and kept in the refrigerator, it is advisable to remove it at least one hour before to return to the ideal temperature for tasting.
  • CONSUMPTION: To appreciate the taste and aroma of the product, you must consume it at room temperature, between 20˚C and 25˚C

ABOUT THE PIGS:
Our pigs live in total freedom in the mountains of Alentejo - ecological havens of cork and holm oaks - where they travel about 14 km a day and eat freely acorns and herbs found in their path. This is the most important stage with regard to the composition of the fat, since this breed has the characteristic of accumulating intramuscular fat. So it
explains the marbled ribs that give the meat an unctuousness and unique texture, and an unmistakable taste and aroma.