Casa do Porco Preto (Barrancarnes)

Barrancos sits on the Alentejo's border with Spain, and its presunto follows a rule most Portuguese hams don't: it is dried, not smoked. Presunto de Barrancos DOP is cut from the hind or front legs of Alentejana-breed black pigs and cured for twelve to twenty-four months (six to eighteen for the shoulder, or paleta), a distinction the Portuguese government's own registry of traditional products records explicitly against the smoked hams made almost everywhere else in the country.

Casa do Porco Preto is the ham and charcuterie brand of Barrancarnes, a company the business describes as dedicated, "since 1988 exclusively to the production and curing of Black Pig products," running two factories in Barrancos, each specialized by product. The company attributes the ham's character to the town's setting: a Mediterranean microclimate shaped by northwest and west winds at high altitude, which it credits with the slow, natural curing that gives Barrancos ham its texture.

The current catalogue, sold direct through the company's own site, runs from whole presunto and paleta legs through traditional and "noble" enchidos (sausages) to pre-sliced cured meats and serving accessories — a full-house black pig operation rather than a single signature cut. No editorial claims beyond what the site itself states could be verified; award or press history for the brand specifically, as opposed to the Barrancos DOP designation generally, was not found and is not asserted here.