Melon with Black Pork Ham and Pumpkin Jam

A summer starter with an Alentejo soul

When the heat hits in Alentejo, the table calls for lightness – but without sacrificing flavour. This starter combines sweet, fragrant melon with the thin, intense slices of our 30-month cured Varanegra Iberian pork ham, and finishes with a surprising touch of pumpkin jam that brings everything together in perfect harmony.

No hob needed, no oven needed. You just need good products – and in Alentejo, those are never in short supply.

Ingredients (serves 4)

• 1 ripe melon (preferably Piel de Sapo or Cantaloupe)
• 80g Varanegra Iberian Pork Ham (30 months cured)
• 2 tablespoons Herdade do Estacal Extra Pumpkin Jam
• Fresh mint leaves to taste
• Drizzle of Galega extra virgin olive oil
• Freshly ground black pepper

Preparation

1. Cut the melon in half, remove the seeds, and peel. Cut into generous slices or cubes.
2. Arrange the melon slices on a platter or serving dish.
3. Place the Varanegra ham slices on top, letting them fall naturally in waves.
4. Add small spoonfuls of pumpkin jam, distributed over the platter.
5. Finish with fresh mint leaves, a drizzle of Galega olive oil, and freshly ground black pepper.
6. Serve immediately, well chilled.

Notes and suggestions

The secret to this recipe lies in the quality of the ingredients. The Varanegra ham, slowly cured for 30 months from free-range Alentejo Iberian pork, has marbled fat and an intense flavour that perfectly contrasts with the sweetness of the melon. The pumpkin jam adds a warm, velvety note that is surprising.

For a more elaborate version, you can add shavings of cured sheep's cheese or some toasted walnuts.

"In Alentejo, eating well is not a luxury — it's a tradition."