1. Before you start: whole leg vs. sliced ham

The first thing to understand is the difference between two very distinct situations: storing a whole bone-in ham at home, or storing a pack of vacuum-packed slices. Each case has its own rules and tips. A whole leg requires more attention but offers an unmatched gastronomic experience; sliced ham is more convenient but also more delicate once the packaging is opened.

2. How to store a whole Iberian ham

Temperature and ventilation

A whole Iberian ham must be stored at room temperature, between 15 and 25 °C, in a dry, cool and well-ventilated place. Never in the fridge: the cold hardens the fat and dulls the texture and aroma. A ham stand or wooden holder in the pantry or living room is ideal.

Protecting the cut area

How long does a whole ham last once started?

A whole Iberian ham, once you have started cutting it and it is properly cared for, can easily last between 2 and 3 months. The key is to cut it regularly — ideally every 2 or 3 days — to keep the cut surface fresh.

3. How to store sliced Iberian ham

If you have bought sliced Iberian ham in vacuum packaging, storage is simpler but still requires attention to detail:

Unopened: Store the pack in the fridge (between 2 and 8 °C) until the best-before date shown on the packaging, which is usually several months.

Once opened: Consume the slices within a maximum of 3 to 5 days. Keep the pack tightly sealed (or in an airtight container) in the least cold part of the fridge.

The secret to restoring the aroma: Take the slices out of the fridge 20 to 30 minutes before eating them. Iberian ham needs to reach room temperature so that the marbled fat softens and releases all its flavour and aroma.

4. Can you freeze Iberian ham?

This is a very common question. The short answer is: it is not ideal, but it is possible in extreme cases. Freezing alters the texture of the fat and can reduce the aromatic complexity of the product. If you do freeze it, wrap it tightly in cling film and aluminium foil and store it for no longer than 2 months. Defrost it slowly in the fridge.

5. Signs that something is wrong

How do you know if your ham is still in good condition? A well-stored Iberian ham will have bright, white or slightly yellowish fat, an intense and pleasant cured aroma, and deep red meat. If you notice a stale smell, an excessively dry texture or unusual colour changes, it is best to discard that area.

6. The perfect pairing: how to enjoy it once served

A well-stored Iberian ham deserves a presentation and pairing to match. Serve it in thin, almost translucent slices on a plate at room temperature. Pair it with a good sourdough bread, quality olive oil and a glass of fine fino sherry or a young Ribera del Duero. The experience is unique.

At SpanishTaste we personally select every piece of Bellota Pata Negra Iberian ham to guarantee you the highest quality. If you have any questions about which is the best ham for you or how to slice it properly, do not hesitate to contact us — we are here to help.

La entrada How to store Iberian ham at home: the definitive guide se publicó primero en SpanishTaste - Buy Iberico Spanish Ham Pata Negra.

1. Before you start: whole leg vs. sliced ham

The first thing to understand is the difference between two very distinct situations: storing a whole bone-in ham at home, or storing a pack of vacuum-packed slices. Each case has its own rules and tips. A whole leg requires more attention but offers an unmatched gastronomic experience; sliced ham is more convenient but also more delicate once the packaging is opened.

2. How to store a whole Iberian ham

If you’re lucky enough to have a leg of Iberian ham at home, follow these instructions:

Temperature and ventilation

A whole Iberian ham must be stored at room temperature, between 15 and 25 °C, in a dry, cool and well-ventilated place. Never in the fridge: the cold hardens the fat and dulls the texture and aroma. A ham stand or wooden holder in the pantry or living room is ideal.

Protecting the cut area

Each time you finish cutting, cover the cut surface with the first few slices of fat that you have set aside, or with a clean, dry tea towel. You can also brush a thin layer of extra virgin olive oil onto the exposed meat to prevent it from going brown and drying out. What you must not do is wrap it in cling film, as this would prevent it from breathing.

How long does a whole ham last once started?

A whole Iberian ham, once you have started cutting it and it is properly cared for, can easily last between 2 and 3 months. The key is to cut it regularly — ideally every 2 or 3 days — to keep the cut surface fresh.

3. How to store sliced Iberian ham

If you have bought sliced Iberian ham in vacuum packaging, storage is simpler but still requires attention to detail:

• Unopened: Store the pack in the fridge (between 2 and 8 °C) until the best-before date shown on the packaging, which is usually several months.
• Once opened: Consume the slices within a maximum of 3 to 5 days. Keep the pack tightly sealed (or in an airtight container) in the least cold part of the fridge.
• The secret to restoring the aroma: Take the slices out of the fridge 20 to 30 minutes before eating them. Iberian ham needs to reach room temperature so that the marbled fat softens and releases all its flavour and aroma.

4. Can you freeze Iberian ham?

This is a very common question. The short answer is: it is not ideal, but it is possible in extreme cases. Freezing alters the texture of the fat and can reduce the aromatic complexity of the product. If you do freeze it, wrap it tightly in cling film and aluminium foil and store it for no longer than 2 months. Defrost it slowly in the fridge.

5. Signs that something is wrong

How do you know if your ham is still in good condition? A well-stored Iberian ham will have bright, white or slightly yellowish fat, an intense and pleasant cured aroma, and deep red meat. If you notice a stale smell, an excessively dry texture or unusual colour changes, it is best to discard that area.

6. The perfect pairing: how to enjoy it once served

A well-stored Iberian ham deserves a presentation and pairing to match. Serve it in thin, almost translucent slices on a plate at room temperature. Pair it with a good sourdough bread, quality olive oil and a glass of fine fino sherry or a young Ribera del Duero. The experience is unique.

At SpanishTaste we personally select every piece of Bellota Pata Negra Iberian ham to guarantee you the highest quality. If you have any questions about which is the best ham for you or how to slice it properly, do not hesitate to contact us — we are here to help.

La entrada How to store Iberian ham at home: the definitive guide se publicó primero en SpanishTaste - Buy Iberico Spanish Ham Pata Negra.

1. What is Pata Negra ham?

It refers exclusively to 100% Iberian Bellota ham. The pigs are raised in freedom in the dehesa and fed exclusively with acorns during the montanera season. Only hams with the black label are certified as Pata Negra 100% Bellota.

2. Protected Designations of Origin (PDO)

The main recognized PDOs are Jabugo, Guijuelo, and Dehesa de Extremadura. These designations guarantee strict breeding, natural feeding, and high-quality curing:

• Jabugo: pink meat and intense aroma
• Guijuelo: delicate curing, mild flavor
• Extremadura: strong flavor, low salt

3. How to recognize genuine Pata Negra?

• Black label: guarantees 100% Iberian Bellota ham
• Black hoof, with fine fat marbling throughout the meat
• Amino acid crystals (umami) visible in the cut, a sign of long curing (24 to 48 months)

🍽️ Tasting and storage tips

• Tasting: cut into thin slices and serve at room temperature to fully release its acorn and nutty flavors.
• Storage: hang in a cool, dry place. Once started, cover the cut with the removed fat and a cotton cloth to protect it.

🛒 Where to buy Pata Negra ham?

In Europe, many specialized websites offer Bellota Pata Negra hams whole, cured between 36 and 65 months and PDO certified.
It is important to:

• Always check for the black label confirming 100% Iberian origin.
• Choose whole or half ham formats depending on your needs.

📣 Conclusion

Pata Negra ham is the pinnacle of Spanish gastronomy: a 100% Iberian Bellota product, with strict PDO certification, offering intense flavors, melt-in-the-mouth fat, and unique umami crystals. By optimizing this content with the most searched French keywords, you will increase your chances of ranking well on Google and attracting lovers of Spanish delicacies.

La entrada 🌟 Iberian Ham Pata Negra: The Essence of Spanish Gastronomy se publicó primero en SpanishTaste - Buy Iberico Spanish Ham Pata Negra.

A taste journey into the heart of the tasty pata negra!

Pata negra ham is more than just a delicatessen product: it is a true sensory journey. At the first bite, you will be transported by its melt-in-the-mouth texture, combined with a delicate, slightly salty flavour. This ham, made from Iberian pigs, is the fruit of traditional know-how handed down from generation to generation. The producers, known as ‘jamoneros’, pay special attention to the rearing of the pigs, giving them a specific diet that contributes to the richness of the meat.

When talking about pata negra, it is impossible not to mention the curing process. This process, which can last up to three years, gives the ham its complex aromas. Indeed, this resting time allows the flavours to develop fully, offering a unique taste experience. Each slice of ham is an invitation to explore the nuances of flavour, from nutty notes to earthy accents.

When you savour pata negra, you enter a world where every bite tells a story. The subtle aroma emanating from this ham is a prelude to an incomparable gustatory pleasure. Food lovers agree that the pata negra is one of the finest hams in the world. Savouring this delicacy means exploring centuries-old traditions and celebrating the Spanish culinary art.

It is this combination of characteristics that makes pata negra a product appreciated worldwide. Whether it is an aperitif with friends, a festive meal or simply a gift, pata negra ham is always present. Its fame extends beyond the borders of Spain, attracting gourmets from all walks of life who want to treat themselves to a moment of pure indulgence.

The secrets of pata negra ham: an Iberian treasure

Pata negra ham, often called ‘black gold’, is a symbol of Spanish gastronomy. Behind this name lies a centuries-old tradition, rooted in the verdant landscapes of Spain. The Iberian pig, from which the ham is obtained, is distinguished by its ability to accumulate fat and transform it into subtle flavours thanks to its diet of acorns. This diet is essential, as it gives the ham an incomparable flavour and a remarkable texture that melts in the mouth.

The different names given to pata negra, such as ‘Jamon Iberico de Bellota’, are also indicators of quality. Only hams from free-range pigs fed mainly on acorns can bear this prestigious title. This breeding process contributes to the delicacy of the meat and richness of flavour, making pata negra a true Iberian treasure.

Another fascinating aspect of pata negra is its production process. Each stage, from ageing to maturing, is meticulously controlled. The producers make sure that the climatic conditions are optimal for curing the ham, allowing unique aromas to develop. Patience and know-how are essential ingredients for producing a high-quality ham.

The Pata Negra artisans are proud of their heritage and are committed to preserving these traditional methods. They know that the quality of the final product depends on the love and care that goes into each stage of production. This dedication can be perceived in the taste of the ham, which, once in the mouth, reveals all the richness of its terroir.

Why the price of pata negra ham drives the taste buds crazy

The price of pata negra ham may seem high, but it reflects not only the exceptional quality of the product, but also the hard work of the producers. Raising Iberian pigs in the best conditions, feeding them with care and letting them grow freely in chestnut forests requires resources and time. Each ham is unique, the result of a complex process that justifies its price.

Moreover, the pata negra is often considered a luxury product, reserved for special occasions. Its rarity, combined with its worldwide fame, contributes to making it a product of choice when it comes to gastronomy. Connoisseurs of fine cuisine are ready to invest in this extraordinary taste experience, knowing that pata negra is synonymous with quality and excellence.

It is also important to note that the price can vary considerably depending on the origin of the ham and the method of production. Hams from free-range, acorn-fed Iberian pigs, such as Jamon Iberico de Bellota, can be very expensive. However, this difference in cost is often justified by the superior quality, unrivalled flavour and melt-in-the-mouth texture that accompanies each slice.

For food lovers, investing in a pata negra ham is a way of celebrating Spanish culinary culture and exploring authentic flavours. The high price should not be seen as a barrier, but rather as an invitation to savour a piece of history, a unique experience with every bite.

Time to eat! How to enjoy this delicacy without moderation

Savouring pata negra ham is an art in itself. To fully appreciate its flavours, it’s essential to cut it properly. Using a sharp knife and a chopping board, we recommend cutting the ham into thin, almost transparent slices. This will release all the flavours and give you the best possible taste experience.

To accompany this delicacy, there’s nothing like a good glass of Spanish red wine, such as a Rioja or Ribera del Duero. These robust, fruity wines blend perfectly with the richness of the pata negra, creating a harmony of flavours on the palate. If you prefer a non-alcoholic option, a sparkling water can also do the trick, cleansing the palate between each mouthful.

Pata negra is best enjoyed as an aperitif, accompanied by fresh bread and a few olives. You can also use it in refined dishes, such as mixed salads or pasta dishes. Give free rein to your creativity by combining ham with fruit, such as pears or figs, for an explosion of sweet and savoury flavours.

For the more daring, try an audacious pairing with more exotic dishes. For example, pata negra can be a pleasant surprise when served with sushi or Asian dishes. The fusion of cultures and flavours is a great way to pay tribute to this Iberian treasure.

In short, savouring pata negra is an experience that must be lived and shared. Whether you’re enjoying it with a friend or surrounded by family, there’s no better way to celebrate this gastronomic gem. So go ahead and let yourself be carried away by the magic of pata negra ham, a delicacy that deserves to be savoured without moderation!

Pata negra ham is more than just a gastronomic product; it’s a true cultural and sensory experience that will delight your taste buds. Whether you’re a connoisseur or a novice, this Iberian delicacy deserves a place of honour on your table. So, the next time you have the opportunity to sample this treasure, don’t forget to savour every bite and celebrate the culinary heritage that accompanies it. Bon appétit!

La entrada The price of pata negra: a culinary investment se publicó primero en SpanishTaste - Buy Iberico Spanish Ham Pata Negra.

Pata Negra ham, a symbol of Spanish culinary art, is much more than just a gastronomic product. It’s a true sensory experience that delights the palate and warms the heart. This Iberian delicacy, made from Iberian pigs, embodies the richness of a centuries-old tradition, the know-how of craftsmen and the passion of producers. Let’s embark on a journey to the heart of pata negra, to discover its mysteries and unforgettable flavors!

Where does Pata Negra ham come from?

The magic of pata negra ham: an Iberian treasure!

Pata Negra ham, also known as Iberian ham, is an emblematic product of Spain. Its uniqueness lies in the breed of pig that produces it: the Iberian pig, with its characteristic black skin. This ham is the result of meticulous breeding in the sunny landscapes of the Iberian Peninsula. The animals feed mainly on acorns, giving their meat a unique, subtle flavor.

The magic of pata negra also lies in its maturing process. This can last from 24 months to over 48 months, allowing each slice to develop an incomparable depth of flavor. The ham’s melt-in-the-mouth texture and rosy color are the fruit of a complex process in which each stage is meticulously carried out. The craftsmen, true artists in their craft, pay attention to every detail to guarantee exceptional quality.

Beyond its flavor, pata negra ham is also the reflection of a way of life. It embodies the harmony between man and nature, where respect for ancestral traditions blends with innovation. Each piece of pata negra tells a story, the story of the land, of breeding and of the passage of time. It’s a treasure worth discovering, savoring and sharing.

The growing international popularity of pata negra bears witness to its irresistible appeal. This ham can now be found on gourmet tables the world over, from Michelin-starred restaurants to simple bistros. Gourmets flock to taste this Iberian delicacy, and every bite is an invitation to discover an exceptional culinary heritage.

Pata negra ham is often associated with moments of conviviality, aperitifs with friends or family meals. Its presence on the table transforms a simple dinner into a celebration of Spanish gastronomy. It’s a product that creates memories and brings people together around the table.

Finally, pata negra is much more than a food, it’s an experience. It awakens the senses, stimulates the taste buds and creates emotions. When you savor a slice of pata negra ham, you’re not just tasting a product, you’re immersing yourself in a culture, a history and a tradition that have spanned the ages.

To find out more about the origins of Pata Negra ham, read on.

Origin of Pata Negra ham

The tasty story behind every slice of ham

The history of pata negra ham goes back centuries, rooted in the fertile lands of Spain. The ancestors of Iberian pigs were bred for their meat as far back as Roman times, when their taste was highly prized. Over the years, farming methods have evolved, but respect for tradition has remained intact.

In the Middle Ages, Iberian ham became a luxury product, reserved for nobles and aristocrats. Spanish aristocrats were careful to select the best pigs and feed them acorns to obtain tasty, tender meat. It was at this time that the term “pata negra” was popularized, referring to the black color of the legs of Iberian pigs.

The history of pata negra is also one of resistance to industrialization. While many production methods have been replaced by modern practices, some producers have maintained their ancestral know-how. These craftsmen respect quality standards and traditional methods, guaranteeing the authenticity of the product.

Today, pata negra ham is protected by Appellations d’Origine Contrôlée (AOC), such as “Jamón Ibérico de Bellota”, which certify its quality and origin. This means that only producers who meet strict criteria can claim this prestigious name. This protection is designed to preserve the integrity of this exceptional product.

Each slice of pata negra ham is the result of a cultural heritage deeply rooted in Spain. The traditions of breeding, processing and curing have been handed down from generation to generation. Producers, often families, work hard to keep this heritage alive and share their passion with the world.

The secrets of production: age-old know-how

Producing pata negra ham is an art requiring patience, expertise and dedication. It all begins with the breeding of Iberian pigs, which are raised in the wild in the holm oaks of the Spanish mountains. This method of rearing, known as “dehesa”, allows the pigs to feed on acorns, which is essential for developing their unique flavor.

The pigs are raised in a natural environment, which contributes to their well-being and the quality of the meat. They spend their time moving freely, foraging for acorns, and living a peaceful life. This lifestyle contributes to the creation of intramuscular fat, which is the key to the tenderness and taste of ham.

Once reared, the pigs are slaughtered and the hams carefully selected. Salting is the first stage of processing. The hams are rubbed with sea salt, a technique that not only preserves the meat but also develops its flavors. This process can take several weeks, depending on the size and weight of the hams.

Ripening is the crucial stage following salting. The hams are hung in cool, airy premises, where they mature for months or even years. During this period, factors such as humidity, temperature and air circulation influence the final result. Each producer has his or her own secrets and techniques that contribute to creating a unique ham.

Artisan know-how is also passed down from generation to generation, and each family of producers has its own methods. Some use ancient techniques, while others incorporate modern innovations to enhance the quality of their product. This blend of tradition and modernity is what makes pata negra so special.

Finally, certification of the ham’s origin and quality is an essential aspect of its production. Labels such as “Jamón Ibérico de Bellota” guarantee that only the best ham, produced to rigorous standards, can bear this name. This reassures consumers and preserves the reputation of this Iberian treasure.

Unforgettable tasting: the perfect match

Tasting pata negra ham is a sensory experience worth celebrating. Each slice, with its melt-in-the-mouth texture and delicate taste, is an invitation to explore new flavors. To fully appreciate pata negra, it’s crucial to accompany it with the right pairings.

First and foremost, a good wine is the ideal accompaniment for pata negra ham. A Spanish red wine, such as a Rioja or Ribera del Duero, will enhance the ham’s aromas. The tannins present in the wine balance the richness of the meat, creating a perfect harmony on the palate. For a touch of freshness, a white wine like an Albariño can also work wonders.

Cheeses are also ideal partners for pata negra.

A mature sheep’s milk cheese, such as Manchego, is a perfect complement.

Its firm texture and powerful aromas contrast with the sweetness of the ham, creating an explosion of flavors. Don’t hesitate to explore other Iberian cheeses to enrich your tasting experience.

Fruit is another delicious option to accompany pata negra. Figs, for example, bring a natural sweetness that balances the saltiness of the ham. Melons or pears, with their juicy freshness, are also an excellent choice. These surprising, gourmet combinations will enhance the taste experience.

Nuts, especially almonds and hazelnuts, are crunchy accompaniments that add an extra dimension to the tasting experience. Their texture and slightly sweet taste blend harmoniously with the ham, creating a perfect blend of sensations. Remember to serve them lightly roasted to accentuate their aromas.

Finally, don’t forget the bread! A good rustic bread, crispy on the outside and soft on the inside.

La entrada Discover pata negra ham: an Iberian delight! se publicó primero en SpanishTaste - Buy Iberico Spanish Ham Pata Negra.

How does it look, shape and taste to be a 100% acorn-fed Iberian ham? Morphology is an important aspect in differentiating them. 100% Iberian hams, such as those from Sánchez Romero Carvajal, are thin, elongated and have a very fine hock. Their hooves are worn out because, living on pasture, they are animals that have been raised in the wild for almost two years of their lives, travelling an average of 14 km a day. Translated with www.DeepL.com/Translator (free version)

They are also characterised by their unctuous fat, which turns into oil to the touch and makes the product melt in the mouth. A slice of 100% Iberian ham should have very fine, uniform and almost imperceptible marbling in certain areas, such as the shank.

The meat has a very intense and brilliant red colour because, although we cannot see the infiltration, we can see the shine of the oil released during the cutting. The result in the mouth is the best part of the process, a ham with a unique and incomparable taste, an indescribable aroma that moves the senses and an exquisite texture that melts when tasted.

The black label or flange, a must for consumer confidence The label or flange of each ham must be official and come from the bodies that can award it once all the necessary controls have been carried out. These bodies are, on the one hand, ASICI (Interprofessional Association of Iberian Pigs) and, on the other, the DO (Denomination of Origin).

In addition to the logo of the official bodies, it is important to take into account the colour of the label, identified by the Iberian pig quality standard in four colours: white, green, red and black. These differ according to the breed of animal, its diet and treatment, which are decisive for the final quality of the product, although they are not the only ones responsible, as the traditional and artisanal production and the local climate of Jabugo are very important for the production of an authentic 100% acorn-fed ham. Translated with www.DeepL.com/Translator (free version)

Black label, 100% Iberian ham:

Top quality category. Iberian pigs reared in freedom during the montanera and with a 100% natural diet based on acorns or food found in the secular Dehesas of the peninsular southwest, such as wild fruit, roots, mushrooms, aromatic plants or small invertebrates. Each animal, which is reared for 14 months, has a minimum area of 0.85 hectares per animal.

Red label, Iberian Bellota Ham :

The animals come from pigs crossed up to 50% with another non-Iberian breed. In this case, they also live free range in the Montanera with a minimum area of 0.85 hectares per animal and are fed acorns during this period.

Green label Cebo de Campo Iberian Ham :

The animals come from Iberian crossbred pigs and have been raised for less than 12 months. They are reared in an intensive free-range or extensive regime with a minimum of 100m2 per animal and are fed on grass and animal feed.

Etiquette blanche Jambon de Cebo Ibérique :

Lower quality category. The main difference from the green flange is that they are fed on fodder and raised in intensive feedlots with a surface area of 2 m2 per animal.

If we consider only the breed, Iberian hams are produced from 100% Iberian pigs or from pigs crossed with up to 50% of another non-Iberian breed. Current regulations require that the percentage of the breed of ham be clearly indicated on the label, whether it is 50, 75 or 100% Iberian. With regard to feeding, there is a clear difference between animals fed with acorns during the montanera and animals fed with animal feed. What is the difference between “Pata Negra” hams? Translated with www.DeepL.com/Translator (free version)

A 100% Iberian pig is distinguished by its small, flat, tile-shaped ears, its dark, even skin over its entire body, its flat, elongated back, and its agile, narrow legs adapted to the natural environment in which it lives. Not forgetting its most obvious characteristic: the worn black hoof known as Pata Negra.

Another distinctive feature is the pig’s diet, which must have been based on acorns during the montanera. When the ripe acorns fall onto the grasses, the animals consume large quantities of acorns and grasses, which they accumulate as fatty acids, mainly unsaturated.

This unique ability of the 100% Iberian pig to finely infiltrate the vegetable fat into its muscles, even at the cellular level, means that acorn-fed 100% Iberian hams are considered to be of the highest quality because they have a perfect balance between flavour and texture.

Another distinctive feature is the pig’s diet, which must have been based on acorns during the montanera. When the ripe acorns fall onto the grasses, the animals consume large quantities of acorns and grasses, which they accumulate as fatty acids, mainly unsaturated.

This unique ability of the 100% Iberian pig to finely infiltrate the vegetable fat into its muscles, even at the cellular level, means that acorn-fed 100% Iberian hams are considered to be of the highest quality because they have a perfect balance between flavour and texture.

The 100% Iberian pig is a thousand-year-old breed halfway between the wild boar and the domestic pig, animals that by nature are raised in the wild in the vast expanses of the peninsular Dehesa. The 100% Iberian pig is a natural, slow-growing breed, adapted to life in the wild. Cinco Jotas guarantees that all pigs are 100% Iberian.

And they also remember that 100% Iberian acorn-fed ham is a great health ally thanks to its high content of oleic acid, antioxidants and protein. 100g of one of their hams provides only 328 kcal.

La entrada How to recognize a Pata Negra ham? se publicó primero en SpanishTaste - Buy Iberico Spanish Ham Pata Negra.

Price of pata negra ham (patanegra ham):

Iberian ‘Pata Negra’ hams (patanegra ham) can be found at different prices depending on their quality.
We will try to help you get an idea of a fair price to pay for a raw Iberian ham.

Pata Negra hams (Iberian hams) can be found in 4 qualities: Cebo, Cebo de Campo, Bellota and 100% Iberian Bellota (the Pata Negra).

Cebo ham (white label) is normally priced around 25-30€/kg (180€ -200€ for a 7Kg ham).

Cebo ham (green label) has a price of 30-38€/kg (220€-280€ for a 7kg ham).

Bellota ham (red label) is priced at 50€-60€/kg (350€-420€ for a 7Kg ham).

The 100% Iberian Bellota ham (black label) Pata Negra is priced at 65€-90€/kg (455€-630€ for a 7Kg ham).

These prices are indicative and may vary significantly depending on the shop where you buy our Pata Negra ham.

To buy the best pata negra ham at a great price click here: www.spanishtaste.it

How to buy pata negra ham online?:

Below you will find some valuable tips for buying a quality Spanish Pata Negra ham, online:
When choosing an Iberian ham (Jamon Iberico), its quality must be clearly stated.
First of all, its origin must be verified.
An Iberian ham can be from the region of Extremadura, Huelva, Cordova or Salamanca.

Among the characteristics of a pata negra ham, the variety must be indicated:
bellota, recebo or cebo.
In addition, the curing period must appear, which varies according to the quality, as the bellota ham needs a longer curing period than the others.

Iberian hams are distinguished by their elongated and delicate shape, as well as having a black leg.
It is important that these elements can be deduced from the photographs of the product, and if the ham received does not meet our expectations, it should be possible to return it.

Once in our hands, we may notice that the colour of the meat varies from pink to purple-red and that its texture is not very fibrous, the fat bright, fluid and bland to the touch.

The brand name is not among the most important things when you want to buy a quality pata negra ham, given that many mediocre manufacturers invest large sums in advertising while others, less well known, produce very high quality hams artisanally, despite not having the resources to make a name for themselves.

The most important thing is to buy them in shops that offer a good guarantee and the option to return the product if it does not meet the advertised characteristics.

Translated with www.DeepL.com/Translator (free version)

La entrada Price of Pata Negra ham (PataNegra) se publicó primero en SpanishTaste - Buy Iberico Spanish Ham Pata Negra.

Many of us think we know perfectly well that is the Iberian Ham but after talking Jabugo Ham, “Pata Negra” Ham , Bellota, Recebo, Cebo … ultimately, we mix terms.

Do we know well which is the meaning of Iberian ham and what are the ham’s requirements to be considered Iberian?

Well, today we review some basic terms and requirements that will make have clearer ideas about the ham.

Ham is considered the rear of the pig as it the front is called pallet and has a lower weight of the ham.

For a ham can be considered Iberian, must come from Iberian pigs, although there are crosses with Duroc pork. This crossing is permitted provided that 75% of the blood is of Iberian pig.

A greater presence of Iberian pig, higher quality in Iberian ham.

Within Iberian hams have three qualities:

Bellota Iberian Ham: acorn pork enters with about 100 kilos and replaces 60% of your weight on acorns and herbs found in the bush.

Recebo Iberian Ham: Pork recovers 30% of its weight on acorns and herbs and the rest is based on natural feed.

Cebo Iberian Ham: pork is fed from feedstuffs.

If an advertisement or label does not appear any of the three grades and only shows the word “Iberian ham”, is understood to be bait but usually it is reflected to avoid confusing the consumers.

Iberian ham can have four appellations of origin.
Iberian ham from Extremadura, Huelva, Guijuelo or Valley of Pedroches but are trying to change the Huelva on the Jabugo since this name is more popular among consumers.

La entrada What is Iberian Ham? se publicó primero en SpanishTaste - Buy Iberico Spanish Ham Pata Negra.

Of all Iberian hams, the most internationally and famous iberian Ham is “5 Jotas” of Sánchez Romero Carvajal.
This Iberian ham is made in the popular village of Jabugo since 1879.
These hams are made from Iberian pigs that have been fed with acorns in era of open range and are sold under the label of 5J after passing strict quality control.
Its annual output is approximately 60,000 pieces.

Recently, the International Taste and Quality awarded the prize for best Iberian Ham to Cinco Jotas of Sánchez Romero Carvajal. The jury was made up of the 12 most important culinary institutions in Europe, such as Maîtres Cuisiners of France and Belgium; Academy of Culinary Arts, Federation of Chefs of Spain; Jeunes Restaurateurs dEurope; Federazione Italiana dei Cuochi; Euro-Toques and Sommelliere Association Internationale.

After demanding process of tasting, 5J Iberian Ham, received the highest score, three stars, in this contest, known as Superior Taste Awards.

La entrada The Iberian Ham, 5 Jotas of Sánchez Romero Carvajal se publicó primero en SpanishTaste - Buy Iberico Spanish Ham Pata Negra.

Interview to Manuel Lopez, Iberian “Pata Negra” ham expert:

I’m 43 years old. I’m from Barcelona. I’m “tuner hams”. I am married and have a son, Mauro (2). Policy? Whoever has the most to help those who have less. Not believing in God, I believe in the social values of Christianity. Seeing and feeling, know what hams will be optimal

Tastings

Spain produces 40 million annually of ham legs… of which only half a million are Iberian pork …of which one fifth are more than most. And about this, nobody knows more than this man, since he was 14 he has touched and opened hams and more hams and sausages store of his family in the Boqueria. He then earned his master MBA and applied it into he likes more in the world: the pure bellota Iberian ham. He seeks that we will learn about ham as well as about wines: their vintages, -according to the amounts of bellota-, the nuances of flavor into same ham leg … Details than he explains very well in tastings organized at his store in Barcelona, Reserva Ibérica.

How many hams have you cut into your life?
Three per day for 25 years … Something like 27,000 hams! Would I cut to you a “lonchita” of this Iberian leg?

Why I like so much the Iberian?
Because it has umami.

What is “umami”?
The fifth taste. It was discovered by a Japanese researcher studying some algae.

Describe the taste.
Beyond the salty, sweet, bitter and sour, it is addictive … Try this ham!

Hummm …
It’s a unique taste, singular, different: we have here a gastronomic treasure!

What ham you just give me?
A slice (chopped fine) of most excellent qualityIberian ham.

How is a slice “well cut”?
Finely sliced. And short. To fit whole into mouth and melt his fat … What a shame not to cut correctly a great ham!

What does it mean “sublime quality”?
The ham from Iberian pig, bred in pasture , neutered, that has fed grass and acorns, which has run and has trotted, sacrificed at the right time (January is the best month), and whose leg is salted, consolidated , Kiln dry and matured in the cellar at the precise terms …

And not all Iberian ham is like it?
No, because there are recebo Iberian ham (pasture. acorn …and supplemented with forage), rhere are bait field ham (field without acorn and only forahe) and there are bait ham (feedlot and forage).

Can you tell difference between each one?
Of course! So it should be specified by law the great distinction between the pasturage Iberian ham and industry Iberian ham .

How do you achieve sublime quality?
Breeding a Iberian pig at pasture, among oaks, that eats only grass and acorns, sacrifice it at the right time and cure him. in perfect conditions. Is what I do myself!

What, exactly?
I supervise and I select the best pieces.

Is that being “hams tuner”?
In France there is a “tuner cheese”, which guides aging cheese for optimal pieces … I do that with the legs of Iberian ham, and so get the best.

And how many legs acquires per year?
About four thousand, for my establishment and to export to my partner in Japan.

Is known outside the Iberian ham?
Little yet, but once they taste it, they changed the face …Remain amazed!

Another lonchita, please …
Take it … Iberian ham outperforms three gastronomic pearls: caviar, foie gras and truffles.

Argues that
Is better for their higher nuances of flavor and nutritional qualities.

Is very nutritious Iberian ham?
It is a food with many B vitamins and antioxidants. His fat stored oleic acid, olive oil extra virgin, which preserves our arteries. This quality distinguishes Iberian ham other ham hams like serrano, prosciutto …

Is this due to the breed of pig?
Yes, native pig breed with a genetic infiltrating the fat in meat making it as delicious! That fat absorbs and stores the essence of everything that pork eats.

Yes? Is the acorn shows in the taste?
Of course! And if there are oaks, stands the flavor note. And of aromatic shrubs. I once tasted a ham and noticed thyme! He had eaten too much.

Where to begin his work as “hams tuner”?
I locate small farmers that breed lovingly their Iberian pigs, and the artisanal dryers who try very carefully cure of their hams.

Are not most people do that?
A fifth of the 500,000 annual ham legs (on average). And there I go: I touch the legs, turned his curing …I touched and have cut many hams from 14 years that I know will which be great!

What are the designations of origin of ham?
Four: Huelva, Guijuelo, Dehesa de Extremadura and Pedroches Valley.

From which of these is your favorite ham?
Depends … The Huelva (that’s the brand Jabugo) has tones of nuts … The Guijuelo, sweet tones, of toasted sugar. The Extremadura is an intermediate …

How do you advise me to eat good Iberian ham?
Freshly cut. Taking it with your fingers. And you need nothing more.Ham is the eligible gold single of gastronomy!, As Arzak.

What drink to accompany it?
What better marida is a glass of champagne, which refreshes the mouth. Or a glass of fino or chamomile, great geographical pairings. Red wine, however … sends too mouth: no pairs well with Iberian ham!

What part of the leg is your favorite?
Because of its high intensity of flavor, I like the ham in the tip of the leg that touches the hipbone.

What are those white spots that I see sometimes in the ham meat?
Amino crystallized: great!

What is the best ham you remember tested throughout your life?
I was 15, I went hiking with friends, we stopped to eat in the forest, I pulled my homemade ham sandwich …And I have not forgotten that fabulous enjoyment!

La entrada The Iberian ham Pata Negra exceeds caviar, foie gras and truffles se publicó primero en SpanishTaste - Buy Iberico Spanish Ham Pata Negra.