Quick Summary
- 1The article explains the distinctions between tender, presunto cru (raw ham), and presunto cozido (cooked ham), particularly relevant for holiday meals.
- 2Tender is a type of presunto originating from the United States, known there as 'glazed ham.' It is made exclusively from the hind legs of pigs, which are marinated, injected with spices, cured for about three days, and then cooked and smoked.
- 3Presunto cru, such as Parma or Spanish jamon, is made from whole hind legs or front legs, seasoned only with salt, and undergoes a maturation period of 9 months to 3 years.
- 4During this time, producers apply lard paste to prevent bacteria and brush the pieces to avoid fungi.
Quick Summary
The article explains the distinctions between tender, presunto cru (raw ham), and presunto cozido (cooked ham), particularly relevant for holiday meals. Tender is a type of presunto originating from the United States, known there as 'glazed ham.' It is made exclusively from the hind legs of pigs, which are marinated, injected with spices, cured for about three days, and then cooked and smoked.
Presunto cru, such as Parma or Spanish jamon, is made from whole hind legs or front legs, seasoned only with salt, and undergoes a maturation period of 9 months to 3 years. During this time, producers apply lard paste to prevent bacteria and brush the pieces to avoid fungi.
Presunto cozido is the most common variety found in supermarkets, obtained from whole cuts of pork leg. It can be prepared in three ways: standard cooked (using ground meat to fill gaps), superior cooked (no ground meat but allows skin), and tender cooked (must be smoked). Finally, apresuntado is made from shoulder and neck meat, has a higher fat percentage, and is processed into a mass that is seasoned and submitted to thermal processing.
Tender: The American Origin
Tender is a specific type of presunto that undergoes differentiated steps during its production. It is a product originating from the United States. In that country, it is known as 'glazed ham,' which translates to 'presunto glaceado' in Portuguese. In Brazil, it became known as 'tender' after a company marketing the product released the slogan 'tender made,' which means 'feito com carinho' (made with care).
The product is made exclusively from the hind legs of the pig. According to Elsio Figueiredo, a researcher at the Swine and Poultry unit of the Brazilian Agricultural Research Corporation (Embrapa), the hind legs are more muscular and uniform. This allows the cut to already approximate the round shape of the tender.
For preparation, the tender is marinated and receives injections of spices and salts dissolved in water. It remains in a refrigerated environment to cure for approximately 3 days. Afterwards, it is cooked and smoked.
"It is made only from the hind legs of the pig, that is, the hind legs, which are more muscular and uniform."— Elsio Figueiredo, Researcher at Embrapa
Presunto Cru: Maturation Process
Presunto cru refers to any ham that is not cooked. There are various ways to prepare raw hams, with some of the most famous examples being Parma and Spanish jamon. It is made from whole pieces of the hind leg and, in some cases, the front legs (shoulders) of the pig.
Typically, the only seasoning used is salt. This type of ham usually undergoes a longer maturation period, ranging from 9 months to 3 years. During the process, the producer must apply a lard paste to prevent the proliferation of bacteria, in addition to brushing the piece to prevent fungi.
Presunto Cozido: Supermarket Standard
Presunto cozido is the most common type found in supermarkets. This category includes products obtained from whole cuts of pork leg, which are cured, cooked, smoked or not, boneless or not, with the addition of ingredients.
There are three specific ways to prepare this ham:
- Cozido (Cooked): It is possible to use ground meat to fill the food, as holes remain after slicing. However, it cannot have skin.
- Cozido Superior (Superior Cooked): This type cannot have ground meat but may have skin.
- Cozido Tenro (Tender Cooked): This is mandatorily smoked.
Apresuntado: Processed Meat
Apresuntado is another variety discussed. It is made from the shoulder (paleta) and neck (acém). This product has a higher percentage of fat compared to others.
After the selection of the pieces, the meat is transformed into a mass. This mass is then seasoned and submitted to a thermal process.
"This allows the cut to already approximate the round shape of the tender."— Elsio Figueiredo, Researcher at Embrapa
"It is made from whole pieces of the hind leg and, in some cases, the front legs (shoulders) of the pig."— Elsio Figueiredo, Researcher at Embrapa
"During the process, the producer must apply a lard paste to prevent the proliferation of bacteria, in addition to brushing the piece to prevent fungi."— Elsio Figueiredo, Researcher at Embrapa
Frequently Asked Questions
Tender is cured for a short period (3 days) and then cooked and smoked, while presunto cru is uncooked and matures for 9 months to 3 years.
Apresuntado is made from shoulder and neck meat, processed into a mass, and has a higher fat percentage.
