Presunto and Portuguese corn bread
First question: Is presunto the Portuguese version of jamon serrano? If so, does anyone have recommendations about where to get a good version in the Cambridge/Somerville area?
Second, I know that several of the East Cambridge bakeries carry that wonderful, dense but moist, corn bread. Whose is the best?
Thanks for your help!
Yes. In Portugal presunto is dry cured ham, whereas fiambre is wet cured. In Brazil presunto can just be any old ham (I have heard that fiambre may have a different significance in Brazil, but am not certain. Portuguese presunto I would call "presunto cru" for a Brazilian). So just make sure you don't ask a Brazilian and end up with a boiled ham.
Its not widely available in stores in East Cambridge or even Portuguese restaurants in the Boston Area. However, I believe both Atasca and O'Cantinho serve it. And it should be easier to buy in Fall River or New Bedford (Sabres or Seabra).
Broa is portuguese corn bread. Locally I tend to prefer Central Bakery (a storefront to the side of Royal Pastry), but its also available from Casal next to Muqueca.
Thanks, Itaunas, I figured I could count on you for great info! Delving into the recesses of my memory, I think that the excellent broa a friend once brought to my house was from Central Bakery.