Iberian ham, known as Pata Negra, is considered one of the best hams in the world. The term Pata Negra (“black hoof” in Spanish) refers to the dark hoof typical of the Iberian pig, a symbol of an exceptional product.
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.