Presunto de Braga — Braga ham — is a traditional cured ham of the Braga region, and a prized part of the cooking of the Minho.
Presunto is the Portuguese dry-cured ham, made from the leg of the pig, salted and then cured and dried over a long period, so that it develops a deep flavour and can be sliced thin. The ham of the Braga region is a respected example, part of the wider tradition of fine cured meats in the north of Portugal.
It is eaten in its own right, sliced thin as a starter or a snack, often with bread, and it also enters the region's cooked dishes. For the visitor to Braga, a plate of presunto — perhaps with a glass of Vinho Verde — is a simple and characteristic taste of the cured-meat tradition of the Minho.
⭐ Must-try:
Presunto de Braga
Highlights
- A traditional cured ham of the Braga region
- Dry-cured ham from the leg of the pig
- Salted, then cured and dried over a long period
- Part of the fine cured-meat tradition of the Minho
- Eaten sliced thin, as a starter or a snack
Frequently asked questions
What is presunto de Braga?
It is the traditional dry-cured ham of the Braga region — made from the leg of the pig, salted and cured over a long period.
How is presunto eaten?
It is eaten sliced thin, as a starter or a snack, often with bread, and also enters the region's cooked dishes.
What goes well with presunto?
A plate of presunto is traditionally enjoyed with bread and a glass of cool Vinho Verde from the Minho.