The Best Spanish Pata Negra Ham |   Tel & Whatsapp: +34 617 330 425 | Delivered in 5/8 days from Spain

The production of Iberian pig in Spain has gone from an average of 450,000-500.000 pigs before the entry into force of the current Quality Standard to 1,200,000 as of 2004, representing an increase of 60 %, due to “lack of control”, so many of these animals are not. This has been stated in a statement, …

60% increase in the production of Iberian “Bellota” pigRead More »

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 »

Create an account

Welcome! Register for an account

By clicking Register, I confirm that I have read and agree to the Terms of Service.

Already a member?

Reset password

Recover your password

A password reset link will be e-mailed to you.

Back to

Your Cart