Bísaro Pork Hams

A good ham can't be rushed. Our Bísaro pork hams cure for between 24 and 30 months in Terra Fria Transmontana, in a natural process where the climate of Bragança does the work that no industrial chamber can replicate. The result is marbled meat, with a deep aroma and persistent flavour, from Bísaro pigs raised outdoors and fed chestnuts.

Three cures, three options

The 30-month Grande Reserva Ham is the most noble cut of the house, weighing 8 to 10 kg, designed for those seeking the maximum this breed can offer. The 24-month Reserva Ham balances flavour and texture in a long but more accessible cure. And the 24-month Traditional Ham, a whole piece weighing 7.5 to 8.5 kg, is the right choice for families, celebrations and restaurants, for those who want to experience the complete ritual of carving with a knife, slice by slice.

Prefer it already sliced?

The sliced Grande Reserva and the sliced Reserva come in 70 g ready-to-serve packages: just open an hour before and let the slices reach room temperature. You can find these and other options in the sliced meats collection.

Carving, serving and storage

Always cut into thin, small slices, using a specific ham knife, and serve at room temperature with regional bread and a red wine from Trás-os-Montes. Once opened, the piece can be stored for several weeks in a cool, dry place, with the cut area protected by a cotton cloth or cling film. A regional speciality worth trying: Bísaro ham steaks, quickly pan-fried.

What makes a great ham

Four factors, always the same: the breed, the diet, the salt, and the time. The Bísaro breed produces meat interlaced with fine fat, which chestnuts and outdoor life make aromatic. The salt, applied with the right measure, prepares the piece without overpowering it. And time does the rest: between 24 and 30 months of curing in the climate of Terra Fria, during which the piece loses moisture, concentrates flavour, and develops the complex aromas that distinguish an exceptional ham from merely a good one. There are no secrets or accelerators, just the same old process, well done. That's why every ham that leaves Gimonde bears the signature of those who followed it from the first day of salting to the last day of curing, with constant control of temperature, humidity, and aroma evolution.

Want to understand what distinguishes this ham from the Iberian one you know? The blog article on the differences between Bísaro pork and Iberian pork explains everything. Also check out the more compact shoulder hams, or the complete collection of hams and shoulder hams. We ship to Portugal and Spain within 48 hours, with free shipping for orders over 75 euros.

The main difference lies in the curing time and strictness: the Grande Reserva is cured for 30 months, the Reserva for 24 months, and the Tradicional is a whole piece cured for 24 months, in a more accessible range.

Between 7 and 10 kg, depending on the range: the Grande Reserva is around 8 to 10 kg and the Tradicional 7.5 to 8.5 kg. These are bone-in pieces.

With a dedicated ham knife, in thin and small slices. Serve at room temperature to release the full aroma.

In a cool, dry place, with the cut area protected with a cotton cloth or film. This will keep it in good condition for several weeks.