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Añada The overall number of Iberian pigs sacrificed during the same transhumance. Each and every añada has its own features. Bodega (cellar) A bodega is a room or enclosed space with constant level of humidity and temperature where hams are cured and then stored. Cala (piercing stage) Experts pierce hams with a needle (called cala) …

Terminology about Spanish Pata Negra hamRead More »

Spanishtaste.com is a spanish online shop that sells spanish food since 2006. Our bestseller product is the “Pata Negra” iberian ham. We sell it all around Europe, full, bonelless or hand cut. We have hams from Huelva (Jabugo), Cordoba and Extremadura. Now, you can also find spanish cheese, olive oil and many other products. In …

The Spanish food that we sell in our online shopRead More »

In this post I would like that people who have questions related to the Iberian ham, may expose them for professionals in the world of Iberian ham can answer them. So you know, if you have doubts about terminology, Recebo, Cebo, Bellota … about the method of preparation, questions about the Iberian pigs, or anything else about the Iberian ham, …

Doubts about iberian Pata negra spanish hamRead More »

The spanish Iberian “Pata Negra” ham has today a new big problem. In 2008,  8 companies received the autorisation from China to export their hams ans iberian products. A few years ago, Chinese technicians visited the Spanish factories to give them permission to export but we think they were inspecting the factories to copy them after, like they always do! They began producing serrano ham and …

Iberian Pata Negra ham Made in ChinaRead More »

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