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.