Presunto / Paleta de Santana da Serra: Difference between revisions

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Presunto / Paleta de Santana da Serra (view source)

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{{#seo:
|title=Presunto / Paleta de Santana da Serra: Cooking Wiki
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|keywords=#fat #presuntopaletadesantanadaserra #sausages #pork #ham #peas #cereals #igp #pulses #cereal #eggs
|hashtagrev=12032020
|description= Presuntos and paletas produced from legs and shoulders respectively of pigs (other than breeding animals) of the Alentejana breed entered
}}
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[[Image:Paleta de Santana da Serra.jpg|300px|thumb|right|Paleta de Santana da Serra]]
[[Image:Paleta de Santana da Serra.jpg|300px|thumb|right|Paleta de Santana da Serra]]
'''Description'''
'''Description'''
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Presuntos and paletas produced from legs and shoulders respectively of pigs (other than breeding animals) of the Alentejana breed entered in the Portuguese herd book in the Alentejana breed Section, reared in a specified manner and slaughtered when they are 12 to 24 months old. The salting,
Presuntos and paletas produced from legs and shoulders respectively of pigs (other than breeding animals) of the Alentejana breed entered in the Portuguese herd book in the Alentejana breed Section, reared in a specified manner and slaughtered when they are 12 to 24 months old. The salting,
post-salting, drying/curing, ageing, cutting and packing are governed by well-defined rules.  Presuntos consist of hind legs severed at the level of the pig's ischio-pubic symphysis, while paletas are made from its forelegs. The presunto and paleta are defined anatomically and in terms of muscle since there is a layer of covering [[fat]] around the latter. Shape and appearance: while the presunto is cut in a round shape and the paleta may be anything from oval to round, the outer skin and hoof are present in both cases. Weight: in excess of 5 kg in the case of the presunto, and in excess of 3,5 kg in the case of the paleta. When cut, the [[meat]] has a dark red, oily, glossy and marbled appearance, with streaks of intramuscular [[fat]]. The texture is soft and not very fibrous. The [[fat]] is oily, fluid, bright, white to pearly and has a pleasant taste. The flavour is not very salty or spicy, lingering, intense and pleasant, and the aroma is pleasantly reminiscent of oak plantations. As a result of their highland (‘montanha’) origin, the [[IGP]] Presuntos and Paletas de Santana da Serra are thus more rustic and marked in their texture and flavour than the smoother corresponding varieties from the Alentejo plains.
post-salting, drying/curing, ageing, cutting and packing are governed by well-defined rules.  Presuntos consist of hind legs severed at the level of the pig's ischio-pubic symphysis, while paletas are made from its forelegs. The presunto and paleta are defined anatomically and in terms of muscle since there is a layer of covering [[fat]] around the latter. Shape and appearance: while the presunto is cut in a round shape and the paleta may be anything from oval to round, the outer skin and hoof are present in both cases. Weight: in excess of 5 kg in the case of the presunto, and in excess of 3,5 kg in the case of the paleta. When cut, the [[meat]] has a dark red, oily, glossy and marbled appearance, with streaks of intramuscular [[fat]]. The texture is soft and not very fibrous. The [[fat]] is oily, fluid, bright, white to pearly and has a pleasant taste. The flavour is not very salty or spicy, lingering, intense and pleasant, and the aroma is pleasantly reminiscent of oak plantations. As a result of their highland (‘montanha’) origin, the [[IGP]] Presuntos and Paletas de Santana da Serra are thus more rustic and marked in their texture and flavour than the smoother corresponding varieties from the Alentejo plains.
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'''Method of production'''
'''Method of production'''


The pigs, of the Alentejana breed, are reared under extensive and semi-extensive conditions, mostly in the open air, in areas featuring a minimum of 40 holm oak or cork trees per hectare and a maximum density of one pig per hectare of montado. The animals tend to be reared extensively, feeding on [[cereal]] waste and by-products, grasses, [[legumes]] (e.g. [[peas]] and vetches) and even small mammals and birds, [[eggs]], reptiles, molluscs, worms, etc., as is the wont of omnivorous animals.  It is only when there is a shortage of food in the field that the animals may be given supplements (up to 30 % of their diet) from outside the region. The animals invariably undergo a finishing phase in which they spend 60 to 90 days under a montanheira system (i.e. feeding on acorns and other montado products), and must replace at least three arrobas (45 kg) of body weight in this way. The pigs are slaughtered at between 12 and 24 months, the minimum weight of each carcase being 90 kg. The legs and shoulders are marked individually by means of a numbered tag. The legs and shoulders must, after trimming, weigh a minimum of 7,5 kg and 5 kg respectively, and the hoof must still be attached.  Depending on the weight of the legs and shoulders the subcutaneous [[fat]] may be trimmed. The processing of the hind- and forelegs, based on authentic and unvarying local methods derived from the know-how of the local population and from the highland conditions, comprises the following: cutting, salting, rinsing, post salting (sweating), drying/curing and ageing. It is in the course of this process that the presuntos and paletas slowly acquire the appearance, colour, aroma and texture that make them unique.
The pigs, of the Alentejana breed, are reared under extensive and semi-extensive conditions, mostly in the open air, in areas featuring a minimum of 40 holm oak or cork trees per hectare and a maximum density of one pig per hectare of montado. The animals tend to be reared extensively, feeding on [[cereal]] waste and by products, grasses, [[legumes]] (e.g. [[peas]] and vetches) and even small mammals and birds, [[eggs]], reptiles, molluscs, worms, etc., as is the wont of omnivorous animals.  It is only when there is a shortage of food in the field that the animals may be given supplements (up to 30 % of their diet) from outside the region. The animals invariably undergo a finishing phase in which they spend 60 to 90 days under a montanheira system (i.e. feeding on acorns and other montado products), and must replace at least three arrobas (45 kg) of body weight in this way. The pigs are slaughtered at between 12 and 24 months, the minimum weight of each carcase being 90 kg. The legs and shoulders are marked individually by means of a numbered tag. The legs and shoulders must, after trimming, weigh a minimum of 7,5 kg and 5 kg respectively, and the hoof must still be attached.  Depending on the weight of the legs and shoulders the subcutaneous [[fat]] may be trimmed. The processing of the hind- and forelegs, based on authentic and unvarying local methods derived from the know-how of the local population and from the highland conditions, comprises the following: cutting, salting, rinsing, post salting (sweating), drying/curing and ageing. It is in the course of this process that the presuntos and paletas slowly acquire the appearance, colour, aroma and texture that make them unique.


Presuntos and Paletas de Santana da Serra may be marketed whole, in pieces or sliced, with or without bone. The cutting, slicing and boning may be carried out only on premises situated within the geographical area of production, insofar as special know-how is associated with these operations, a know-how which relates to the shape, delicate aromas and complex flavours of each piece. Before a piece is selected for cutting, specialists from the region determine the optimum curing stage, and knowledgeable and trained tasters carry out a detailed organoleptic assessment of the product and its suitability for cutting. In order to maximise the yield from each piece the cutting must be performed by highly trained specialists who, by means of expert cuts, can make use of all the muscle tissue in the piece and produce extremely thin slices that fully exploit the product's organoleptic potential. The [[fat]] on the [[meat]] — which has its own flavour, aroma, colour and brilliance — deteriorates rapidly when in contact with
Presuntos and Paletas de Santana da Serra may be marketed whole, in pieces or sliced, with or without bone. The cutting, slicing and boning may be carried out only on premises situated within the geographical area of production, insofar as special know-how is associated with these operations, a know-how which relates to the shape, delicate aromas and complex flavours of each piece. Before a piece is selected for cutting, specialists from the region determine the optimum curing stage, and knowledgeable and trained tasters carry out a detailed organoleptic assessment of the product and its suitability for cutting. In order to maximise the yield from each piece the cutting must be performed by highly trained specialists who, by means of expert cuts, can make use of all the muscle tissue in the piece and produce extremely thin slices that fully exploit the product's organoleptic potential. The [[fat]] on the [[meat]] — which has its own flavour, aroma, colour and brilliance — deteriorates rapidly when in contact with
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Reference:  '''[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=567 The European Commission]'''
Reference:  '''[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=567 The European Commission]'''


{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]
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