Bísaro pig is a local breed located mainly in the North of Portugal. For obtaining high quality traditional products from this breed, the present work aims to develop a pork ham with low salt content, evaluate chemical, colorimetric and texture indicators and compare with the traditional ham manufacture. For this study, 30 Bísaro animals were subjected to the same semi-extensive production system. All animals were slaughtered with live weights of 120.53±13.12 kg at 287.86±14.97 days of age. The hams were removed from the left side of each carcass and were divided into two groups. In the control group, the pork hams were manufactured by a traditional method (n=14). In a second group (n=14) red wine was added during the manufacturing process. After the manufacture period of thirteen months all hams were analysed. There was no significant difference in pH, moisture, protein, fat and minerals. However the salt content (% NaCl w/w), TBARS (mg MDA/kg) and water activity values of pork ham manufactured with the addition of red wine were reduced compared to the control group (P<0.017 and P<0.001).Addition of red wine increased the redness value in the hams from the innovative process (P<0.001) compared to the control group. In texture profile values of shear force, brittleness, gumminess and adhesiveness, there was no significant difference. In conclusion, the addition of red wine during ham manufacture showed the effect of increasing the quality of product, mainly the parameters related to low salt content and oxidation index, with focus on anti-oxidant activity of red wine. This innovative manufactured ham may represent an alternative to the traditional form of ham production.