What are Pata Negra Iberian hams?

Perhaps you are confused and you think that all Iberian hams are pata negra. Actually, for an Iberian ham to be called Pata Negra it must meet some requirements established by law.

Some of them are: the ham must come from a pig of both Iberian parents and it follows a strict production process following safety and hygiene regulations. Most of the Pata Negra hams have the distinctive Denomination of Origin, which is restricted to certain areas of breeding and production.

Why so much regulation?

Mainly, the reason is to defend the consumer and ensure that the purchased product is easily recognizable.

In Spain there are three recognized and regulated Denominations of Origin are the following:

• Los Pedroches: Their Iberian hams come from the Sierra de Los Pedroches, in Córdoba. Slightly fibrous hams with juicy meat.

• Dehesa de Extremadura: Its production area is distributed between Cáceres and Badajoz. Its hams are characterized by their low salt and a particular flavor that makes it different.

• Jabugo: Famous all over the world. Their hams are recognized by their elongated profile. They are produced in the pastures of Huelva and Seville and have an intense aroma and flavor.

• Guijuelo: Guijuelo hams are cured in Salamanca, but they come from the mountains of different parts of Spain. This Iberian ham is slightly salty even sweet, but with an equally intense aroma.

You already know what the Denominations of Origin are, but how can you be sure that your Iberian ham is pata negra?

Because of the label. You should check what type of feeding the animal followed.

Right now, there are only 3 types: Bellota, Cebo de Campo, and Cebo. And you should know that the Pata negra are 100% Iberico hams and that they only fed on acorns.

What is the best pata negra ham of all?

Well, that is something that you must decide, because it will depend on your tastes. What we know is that you can find them all in our online store.

We are looking forward hearing from you!