Porco Preto

Jamon Iberico de Bellota from Spain is one of the most costly cured hams in the world. What is less well known is that the identical pigs can be seen in Portugal's Alentejo region, which is just across the border from Spain. The pigs are known as Iberico pigs in Spanish, and some are farmed in Portugal's Alentejo province. The pigs are known as raça Alentejana across the border in Portugal. The pigs are free to roam the countryside, munching cork and holm oak acorns.

The black pigs of Alentejo create wonderful Portuguese ham with unique aromas. Don't miss the outstanding Porco Preto on your trip to Portugal. Pork dishes from Portugal can be found on restaurant menus and in dishes such as plumas or secretos (pork shoulder). It's also a popular tapas dish in Portugal, known as presunto.

The Portuguese eat their meat in a variety of ways, from charcuterie (presunto ibérico) to grilled secretos (a fattier, pork belly–like cut) to enchidos (pork sausages), but nothing compares to the slow-cooked version at Évora's Taberna Tpica Quarta Feira in the interior region of Alentejo—the heart of pork country. In this small, family-run restaurant, luscious, acorn-fed pig is roasted in its own juices for hours (think carnitas if you're familiar with the Mexican delicacy) and served all-you-can-eat style.