Whole Jamón Ibérico Pata Negra + Carving Kit

The Iberian pig is an ancient breed, with dark skin and a sparse coat. The legs are long and slender and the hooves are black – hence the often-used term "pata negra,” which in Spain is sometimes used in a similar way to the English expression "the real McCoy".

Iberian pigs differ from other pigs in that they lay down bands of fat within their muscle structure – in much the same way as celebrated breeds of beef cattle such as Aberdeen Angus. This fat "marbling" is a distinctive feature of the meat, and is the key to the unmistakeable flavour and texture of Iberian hams.

Made from Iberian pigs which have grazed and foraged in Spain, it is the pigs' diet of acorns, or bellota from these trees that leads to the distinctive flavour and texture of Jamon Iberico de Bellota. The meat ranges in colour from rosy pink to purplish red. The texture is soft, with fat that is lustrous, fluid and soft to the touch. This fat is high in mono-unsaturates and known to hold positive health benefits because of its role in reducing cholesterol. Jamon Iberico makes up only about 5% of all jamon production in Spain. The curing and maturation period is typically between two and three years, resulting in the most highly prized, and most expensive of Iberian hams.