Bísaro Pork Hams and Shoulders

Hams and pork shoulders are the heart of Bísaro charcuterie. In this collection, we bring together all the cured leg and shoulder cuts from the Bísaro pig breed, raised freely in the fields of Trás-os-Montes and fed chestnuts. The curing process occurs naturally in the Terra Fria Transmontana region, at the rhythm of the seasons, without haste or shortcuts. It is this time that gives each piece its marbled meat, deep aroma, and the flavour that distinguishes this breed from any other.

From Grande Reserva to Tradicional

At the top of the range is the Grande Reserva Ham, aged 30 months, the noblest cut from our house, followed by the Reserva Ham, aged 24 months, with a balanced flavour and soft texture. For those seeking a whole piece at a more affordable price, the Tradicional Ham, aged 24 months, weighs between 7.5 and 8.5 kg and is ideal for families and restaurants. The Reserva Pork Shoulder, aged 18 months, offers an intense flavour in a more compact size, between 4 and 5 kg.

Whole piece or sliced

If you prefer the convenience of ready-to-serve packaging, we offer ham, pork shoulder, and other cured meats in 70g trays in our sliced Bísaro pork collection. You can also explore the subcategories of hams and pork shoulders to compare curing times, weights, and prices.

How to serve and store

Bísaro ham is served in thin, knife-cut slices, at room temperature, so that the fat becomes unctuous and releases all its aromas. It pairs well with regional bread, cheese, and a Trás-os-Montes red wine. Once started, the piece should be kept in a cool, dry place, with the cut area protected by a cotton cloth or cling film. For sliced packages, simply open one hour before serving.

The terroir of Terra Fria

Few places in the world gather the curing conditions of Bragança: long and dry winters, sharp temperature ranges, and mountain air that slowly works each piece, month after month. It is this terroir, combined with salt and patience, that dispenses with additives and artifices. For pairing, Bísaro ham calls for elegant red wines from the region, but also surprises with a full-bodied white or a dry sparkling wine, which cleanse the palate between slices. At the table, add fresh figs in summer or roasted chestnuts in autumn for a complete Transmontana starter.

Want to know more about the breed that gives rise to these products? Read our blog article on the history and characteristics of the Bísaro pig, a centenary breed from Northern Portugal. We ship to Portugal and Spain within 48 hours, with free shipping on orders over 75 euros, and to several European countries. Each ham that leaves Gimonde, Bragança, carries with it generations of knowledge.

Ham is obtained from the pig's hind leg and paleta (shoulder cut) from the shoulder (front leg). Paleta is smaller and has a slightly more intense flavour, while ham has a longer curing period and a more delicate texture.

The Bísaro pig is raised outdoors, free-range, on a natural diet that includes chestnuts. The marbled meat and slow curing in the Terra Fria Transmontana region give it a unique aroma and flavour.

Stored in a cool, dry place, with the cut surface protected by a cotton cloth or film, a whole ham can be kept in good condition for 2 to 3 months.

Yes. We have 30-month Gran Reserva ham, 24-month Reserva ham, and 18-month Reserva shoulder in 70g sliced, ready-to-serve packages.