Pata Negra Guide

Jamón ibérico, "Iberian ham", is a type of cured ham produced in Spain: according to Spain's Denominación de Origen rules on food products, jamón ibérico may be made from black Iberian pigs, or cross-bred pigs so long as they are at least 50% ibérico. The hams are labeled according to the pigs' diet and the percentage of the pigs' Iberian ancestry, with an acorn diet and pure-bred Iberians being most desirable.

The story of Jamón Ibérico ham is shrouded in mystery and romance: ancient oak pastures of Spain, original black Ibérico pig, the mountain air which cuddling each ham as it magically is transformed into one of the world's most exquisite foods... all play a part in this uniquely Spanish phenomenon. Without each ingredient, the recipe is flawed. The majesty of this product can only be achieved with patience, skill, and adherence to traditional methods.

Jamón is at the heart of Spanish culture and cuisine. While Spain’s regions vary in their local food traditions, cured Serrano and Ibérico hams are treasured and beloved from coast to coast, from the markets of Barcelona to the bars of Galicia and everywhere in between. Jamón Ibérico is the pride of Spain. The ancestors of the unique animals that produce these hams stretch back to pre-history when they ran wild in the Iberian Peninsula: just think that Columbus had some of them on the Santa María when he set out to discover the New World.