Spanish Iberico Ham (Pata Negra)

About Spanish Iberico Ham Pata Negra

The ultimate cured ham, Spanish Jamon Iberico boasts a decadently rich and nutty flavor profile. Cured up to four years, Iberico ham has an intensely meaty flavor with a pronounced, sweet finish. Sourced from the ancient breed of pig found only in Spain’s Iberian peninsula, they are often referred to as Pata Negra (black paw) after their black hooves. Beautifully marbled, Jamon Iberico has a delicate texture, a delicious flavor, and an intense and enticing aroma. Truly a gourmet product, our Iberico de Bellota Jamon constitutes an indispensable element in every good kitchen.

Spanish ham (or Jamón) is perhaps the most delicious thing that can happen to the hind leg of a pig. Instead of cooking the ham in the oven or over the spit, Spanish ham is dry-cured. This laborious and time-consuming process consists of four stages. The first, salting, has been used for centuries. One of the oldest preservation methods, salting consists of burying the ham in salt to help draw out the moisture and prevent bacterial growth while at the same time seasoning the meat. Two weeks in salt is followed by each ham being carefully cleaned, then left to rest in cold storage. This step lasts about 90 days. After resting, the hams are taken to natural cellars called bodegas hanging for months to acquire just the right taste, texture, and aroma. The legs are carefully monitored by the ham master (Maestro Jamonero) until they're just right. While the process is intensive, the result is some of the tastiest cured meat available anywhere in the world. Purchase this traditional Spanish ham on our website, and taste