Jamón ibérico - Pata negra

Made from the pata negra, or black-footed pig

Made from the pata negra, or black-footed pig, a Spanish breed that traces its origins to the region’s wild boars, jamón ibérico is richer, more complex and slightly gamier than prosciutto or jamón serrano.

jamón ibérico de bellota

Jamón ibérico and jamón ibérico de bellota are made from the same black-footed breed of pig, and both are cured by the same methods, using time, salt and some nitrates. But the bellota pigs, finished on acorns, produce hams that are more marbleized. This allows the hams to age longer, yielding a rich, intense, complex flavor.

Jamón ibérico cures for around two years, jamón ibérico de bellota cures for about three years, and some reserves cure for more than four.

Filed under: Jamon Pata Negra