Pata Negra Ham
PATA NEGRA. WHAT IS IT EXACTLY?
Colloquially, the term “pata negra” is used to refer to something of unquestionable quality in any product. When it comes to Iberian ham, it refers to hams with 100% purebred lineage, raised in the wild and fed on acorns and natural pasture.
Since the Iberian ham labeling regulation came into force (Royal Decree 4/2014), the term “pata negra ham” is officially reserved only for 100% pure acorn-fed Iberian hams.
The term can be confusing for many due to the black color of the hoof or the pig's skin.
Identifying traits of a pata negra Iberian pig are: dark coat, sparse hair, slimmer build, black hoof, 100% pure Iberian breed, raised free-range and fed on acorns and natural grass. These traits result in a ham of the highest quality, considered the best ham in the world.
CHARACTERISTICS OF 100% PURE ACORN-FED PATA NEGRA HAM
There are several reasons why the term pata negra is mistakenly associated only with black hooves. While 100% of these pigs do typically have black hooves, other breeds like Duroc also have black hooves but are neither Iberian nor pure nor pata negra.
So, there are Iberian pigs without black hooves and pigs with black hooves that cannot be classified as “pata negra” or even Iberian. Don’t be misled — hoof color is NEVER what defines a pata negra ham.
The essential characteristic of pure pata negra acorn-fed hams is that they come from 100% Iberian pigs raised on acorns and natural pasture. These hams tend to have more external fat, which shines at room temperature, less intramuscular marbling, darker color, and a more intense flavor and aroma. They are considered among the best hams in the world.
Expert carvers can identify these hams easily due to how smoothly they cut.
Typically, these hams require a minimum curing period of 36 months, and shoulders around 24 months. Longer curing enhances flavor and aroma depending on the weight of the piece.
Some customers may think such hams are too dry, too fatty, or lack marbling, leading to the mistaken belief that they are of low quality — when in fact, they are the opposite.
BLACK LABEL HAM
Pata negra hams and shoulders always carry a black label, indicating they are 100% pure Iberian acorn-fed hams.
This seal includes the ASICI logo (the certifying body), a traceability number, and the label “100% Iberian ham,” guaranteeing the authenticity of the product.
These hams are not limited to a single origin. In Spain, there are four Protected Designations of Origin (PDO):
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D.O. Dehesa de Extremadura
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D.O. Guijuelo
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D.O. Jabugo-Huelva
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D.O. Los Pedroches
PATA NEGRA HAM HAND-CARVED AND VACUUM-PACKED
Cutting a pata negra ham without the right tools or knowledge can be a disaster. That’s why Ibericomio offers a hand-carving and vacuum-packing service at an extra cost depending on the piece.
Vacuum-packed ham or shoulder can be stored for several months in a cool place and is ready to eat within minutes.
This option can be selected when buying any whole ham or shoulder.