Also known as “pata negra” or “black foot,” these prized hams were unavailable in the United States until December 2007. From western Spain, Jamon Iberico, is a descendent of the wild boar. Its diet of acorns and natural plants gives it an exquisite, unsurpassable flavor.
Until recently, Jamon Iberico was an illegal delicacy; none of this Spanish treasure was allowed to be exported from Spain. Fortunately, in 2005 the law was lifted and this beautiful cured ham began its first voyage across the Atlantic in 2007. Jamon Iberico is made only in Spain, from the black Iberian pig, and is also known as pata negra. The curing process takes at least twelve months, which is why this product is such a rare treat.
Jamon Iberico de Bellota is the highest grade of the product available. During the last few months of their lives, these black footed pigs feast only on fallen acorns, which results in a rich and nutty flavor in the meat, as well as an incredibly silky texture. This rare cured meat could be the most sought after gourmet delight on Earth, we hope you take this opportunity to sample this true Spanish treasure.
