All about spanish Iberian Pata Negra ham Bellota

Below, you will find some precious advice to help you buying the finest ham online:

Whenever you decide to buy a ham online, the quality label must be present on the product. The first thing to do is verifying its origin. An Iberian ham may come from the region of Extremadura, from Huelva, Cordova or Salamanca. The labeling must include the variety (bellota, recebo or cebo) and the curing period (that depends on the variety). The bellota ham, for example, needs a longer curing period than the other ones.

It is easy to recognize an Iberian ham thanks to its stretched and delicate shape and, of course, thanks to the black foot of the animal. These two elements must be clear in the photos shown and, in case you are not satisfied with the purchased product you must be allowed to return it.

Once in our hand, it is possible to notice that the colour varies from a shade of pink to purple-red and that the texture is not sinewy, whereas the fat part is fluid, shining and soft.

The brand is not the most important thing if you decide to buy a high quality product. As a matter of fact, many mediocre companies  invest a lot of money in advertising campaigns, while others, perhaps less known, prefer producing homemade hams of high quality, even though they do not have enough economic resources to make themselves known.

It is crucial to buy your ham in a store that offers you guarantee on the product you are purchasing and the option to return it if it doesn’t meet your expectations. In Spanishtaste you can always find the finest Iberian hams counting on our personalized customer service if you have any problem with your orders.

Translated by

Angelo Nestore (dioniso@hotmail.es)

All you have to know to choose a good iberian Ham
1- The origin of the ham:

You will only find iberian hams from Huelva, Cordoba, Extremadura or Salamanca. If the ham isn’t from one of those places, it can’t be an iberian ham. 

2 - How the pigs were fed:

-The best hams were fact with pigs that always ate acorns in Spanish: “Bellotas”.
-Then, you can find hams which were fact with pigs that ate grazing ground and acorns, which are called Recebo.
Finally, you can find hams simply Serranos who come from pigs which only ate the grazing ground.

3 – Time that hams are dried with salt:

It is necessary that they where dried at least 28 months.

If you have any question, please contact us. You can send us an email to info@spanishtaste.com or call us : +34 617330425