Feito no Zambujal Presunto Chunks (Nacos)

Feito no Zambujal Presunto Nacos are chunks of Portuguese dry-cured ham from the Serra do Caldeirão, in the Algarve, made from Iberian pigs raised outdoors and cured for two and a half to three years. Nacos are the generous boneless pieces of the ham: the same long cure, ready to slice, dice or cook.

Flavour and texture

A long cure with only a short salting makes the meat deep red and savoury rather than salty, with nutty notes and soft, melting fat.

How to enjoy it

Cut thick slices or cubes for a petisco with bread and olives, or cook small pieces into favas, ervilhas com ovos or a bean stew. Pour an Algarve red or an Alentejo red.

About Feito no Zambujal

Feito no Zambujal is a small family farm in Zambujal, a village of a dozen people near Vaqueiros, in the Serra do Caldeirão hills of Alcoutim, eastern Algarve. Rui Jerónimo raises Iberian pigs outdoors and cures them with recipes from the village elders, with no additives or chemical preservatives.

Good to know

• Keep the piece wrapped in paper or a cloth, in a cool, dry place or in the fridge. Once cut, cover the cut face and keep it cold.
• Boneless presunto pieces, to slice or dice at home.
• A generous gift for anyone who loves Portuguese food.