Pata Negra Ham
It comes from 100% Iberian breed pigs that are raised in freedom in the Spanish dehesas, feeding on what nature provides them with, especially acorns, which they eat for almost 4 months in the period known as montanera.
The 100% acorn-fed Iberian pata negra ham is produced and cured in a completely traditional way in natural drying sheds for a minimum of 36 months. It is almost unanimously the star product of Spanish gastronomy, being the highest quality ham and therefore the most expensive. It has a very aromatic, powerful umami flavour.
Learn more:Some curiosities about Iberian Ham
Tapas Ideas with Pata Negra Ham
Which Jamón is the healthiest, best and most expensive?
What Jamón should you choose: "Pata Negra", Ibérico or Serrano?
The fat from the Pata Negra ham
The 'montanera': indispensable process for Iberian ham
Pairing of pata negra ham at Christmas time
How is pata negra ham made?
Feeding of Iberian pigs
Nutritional properties of pata negra ham
Differences between Pata Negra Ham and Paletilla
Pata Negra Ham and its Competitors
How to Preserve Pata Negra Ham?