Pata Negra Ham
Because it is our star product, you should know that Pata Negra ham, 100% Iberian breed, has 4 geographic areas regulated by Denominations of Origin. And each area has its specific characteristics, so there is not a single type of Pata Negra ham in Spain, but four.
We will explain the differences between them
Produced in the Guijuelo area, in the province of Salamanca (Castile and León).
Pata Negra pigs from the DO Guijuelo are fed on acorns, herbs, and pasture.
Iberian
"bellota" ham has a deep, fruity flavor due to its acorn-based diet.
Curing lasts from 36 to 48 months. The longer the curing, the more complex the flavor.
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Did you know there are 4 types of Pata Negra ham in Spain?[/caption]
Produced in the Jabugo area, in the province of Huelva, Andalucía.
The
Pata Negra pigs of the DO Jabugo are mainly fed on
acorns in the dehesas of the Sierra de Huelva, a region very rich in these fruits. The pigs are raised free-range, which contributes to the quality of the ham.
The
Jamón de Jabugo is famous for its intensity of flavor and its juicy texture, with a deeper taste and a nutty note due to the acorn diet.
Curing of Jabugo hams can exceed
36 months, often reaching 42 or 48 months, resulting in a more mature and refined flavor.
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Did you know there are 4 types of Pata Negra ham in Spain?[/caption]
Produced in Extremadura, especially in the provinces of Badajoz and Cáceres.
The
Iberian pig is raised in dehesas where it feeds on acorns and natural pasture. In addition, they have access to a natural environment that supports their development.
Extremadura
bellota ham is highly prized for its intense, fruity flavor, typical of an acorn-based diet.
Curing of 100% Iberian hams from Extremadura usually lasts between
36 and 48 months, which contributes to their more complex and nuanced flavor.
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Did you know there are 4 types of Pata Negra ham in Spain?[/caption]
Produced in Los Pedroches, a region located in the province of Córdoba, Andalucía.
The
Iberian pig is fed mainly on
acorns during the montanera (the period in which pigs feed on acorns fallen in the dehesas).
The
bellota ham has a very characteristic, fruity flavor, with great smoothness and a juicy texture.
As in the other DOs, the curing of Los Pedroches hams ranges between
36 and 48 months.
[caption id="attachment_31816" align="aligncenter" width="800"]
Did you know there are 4 types of Pata Negra ham in Spain?[/caption]
You now have much more information about the differences between 100% Iberian breed hams — the Pata Negra, Spain's gourmet luxury product.
Because Made in Spain is Quality
Enjoy them!