This website uses cookies to offer you the best experience online. By continuing to use our website, you agree to the use of cookies. If you would like to know more about cookies and how to manage them please view our privacy & cookie policy.

 close

BUY PATA NEGRA HAM ONLINE, THE JEWEL OF SPANISH GASTRONOMY

It is evident that Pata Negra ham, as it hurts to say, is the jewel of Spanish gastronomy. This 100% pure bellota Iberico ham is the best ham on the market.

If you want to enjoy a spectacular ham, do not hesitate to consult the Gastronomis Spain online store. Experts in hams and in making people happy. With our shipments available throughout Europe, you won't have to worry about going to the supermarket, queuing or carrying a thousand bags.

See more
Back to top

WHAT IS A PATA NEGRA HAM?

Pata Negra ham is obtained from 100% Iberian breed Iberico pigs. The Iberico pig is a pig breed that predominates in the Iberian Peninsula and is characterized by adapting perfectly to its habitat, especially in the pastures.

Specifically, these types of Iberian pigs but 100% Iberico breed live in freedom and feed throughout their lives on natural pastures and acorn. It is the maximum expression of Iberian ham. A product that has had a minimum cure of 36 months.

WHAT DOES BLACK LABEL HAM MEAN?

The black label is placed on those hams that come from 100% Iberian pigs raised in the wild in pastures and fed on natural pastures and acorns, which give them an unmistakable flavor and aroma. In other words, the black label is the certification that identifies a pata negra ham with its respective characteristics.

Black label hams will be identified through the seal, in this case the seal is black. Therefore, this black label guarantees that it is a pure bellota iberico ham.

CHARACTERISTICS OF AN PATA NEGRA IBERICO JAMON?

The Iberico Pata Negra is a 100% Iberico ham. That means that he has not interbred with other races. Among other things, it is the fattiest of all Iberian hams since the feeding of acorn in the field gives the back fat of the ham a flexible and elastic texture. Therefore, the Iberico pata negra ham is very easy to cut.

It has a darker color and a grain that stands out. The flavor is very characteristic and more cured than the rest of Iberico hams. Normally the curing period is at least 36 months, although it may vary depending on the weight of the Iberian leg.

It should be noted that the thickness of the cane will also indicate the 100% Iberico purity, in this case it is much narrower than other crossed Iberico ham canes.

HOW TO CUT PATA NEGRA HAM:

We know that cutting pata negra ham is not easy at all, but we are going to give you some small guidelines so that you can cut pata negra ham to perfection.

First of all and before starting, we must take into account the utensils to use:

  • Boning knife: boning ham knife 20 or 30 cm long and wide blade. Essential for cleaning and deboning the ham.
  • Ham knife: essential for slicing the pata negra ham.
  • Lace knife: about 8-12 cm with a narrow blade, used to mark and separate the bones of the ham.
  • Ham holder (Jamonero): utensil where the pata negra ham is placed. It can be rotating or static.

Next we are going to step by step how to proceed with the cut:

  1. Initial cut: we will begin to cut ham by placing the hoof upwards.
  2. Clean the ham: this means cutting the outer layer of how much we want to consume at that time. It is convenient to clean both sides of the ham as we cut it so that it does not dry out.
  3. Store fat slices: these bacon slices should be kept for later preservation and to avoid oxidation.
  4. Slicing: it is important to always cut ham parallel to the central axis of the ham that goes from the hoof to the tip. Always towards us and with care.
  5. Separate the bone: with a boning knife we ​​must separate the bone meat on both sides. Afterwards, it will come off effortlessly.
  6. Turn over: we will turn the ham over when we cannot cut slices of suitable dimensions with a horizontal and flat cut. This will be indicated by the femur, kneecap and tibia bones of the ham.
  7. Repeat the same procedure from the starting point.

HOW TO KEEP PATA NEGRA BELLOTA HAM:

With a product of such quality, we must take precise and special care when maintaining it. It is important that the pata negra bellota ham remains juicy and in optimal conditions.

It is essential to cover the already opened ham with the bacon or previously cut pieces of fat. This way, it won't dry out or rust.

WHY DO YOU HAVE TO BUY AN PATA NEGRA HAM?

If you are looking for a Pata Negra ham, it is because you are a demanding consumer. A consumer who knows what he wants, who is looking for exclusive products and who values ​​quality over price.

Do you want to treat yourself? Do you want to look good with a family member? Or put the finishing touch to the closing of a business?

If the answer to these questions is YES, you are in the right online ham store. Buying a pata negra ham will be very easy thanks to Gastronomic Spain, available whole pata negra ham or knife cut pata negra ham. It also has FREE shipping to any point in Europe.

Take advantage of this opportunity to enjoy good Spanish gastronomy from any city. And if you are interested in other products of Spanish gastronomy, consult our catalog.

Enjoy the best Spanish food thanks to Gastronomic Spain, but above all, enjoy the great Pata Negra ham that we have available for you. So you can surprise your friends with an excellent ham, the quintessential product of Spanish cuisine.

Don't let distance be an excuse to enjoy good Spanish products!