Jamon Iberico - Pata Negra
From Spanish black-hoofed (Pata Negra) pigs come this buttery, smooth, and incredibly tender Iberico ham. Considered by many the best pork in the world, Pata Negra pigs produce a ham that has a texture and flavor unmatched by any other, dissolving in the mouth. Our Jamon Iberico for sale is available sliced, in whole hams, legs, and other flavorful presentations.
29 - 35 of 35 products
Panceta Iberico Smoked - Sliced
from Spain
by Fermin
Thick slices of hickory-smoked Spanish bacon, the legendary panceta Iberico from coveted Iberico Pata Negra pigs.
Panceta Iberico Smoked - Slab
from Spain
by Fermin
2012 Specialty Food Association Gold award winner! This mouthwatering panceta from acorn-fed Iberico pigs is just decadent.
More About Jamon Iberico
The famous black pigs of Spain are the source of our irresistible Jamon. It’s their black hooves (which remain on the ham throughout the curing process), that distinguish it from Spain’s other famous pork, Serrano. While any kind of Iberico pork will be great, the best of the best, in terms of flavor, complexity, and texture is the Jamon Iberico de Bellota.
These lucky hogs are allowed to roam freely throughout the woods and countryside of the Iberian coast, eating wild roots and berries, and their favorite, bellota or acorns. This wholesome lifestyle and natural diet rich in nuts gives the ham a singularly delicious taste. Famous for their deeply marbled meat, the extra fat of these pigs allows them to be cured longer, and the extra aging translates into an even more complex and delicious meat.
Curing
With a history as rich as the meat itself, every part of the processing of this specialty ham adds to the incredible taste and the final eating experience. Salted then hung by their iconic black hoof, each leg is aged in large airy chambers, curing for a minimum of two years, and bellota hams for sometimes as long as four.
This extremely lengthy aging process is only possible because of the vast amount of fat on each leg. And while the flavors intensify, a miraculous transformation occurs in the veins of fat. Through this extended period of salting and drying, the fats break down, transforming from saturated fats into healthy mono-unsaturated fats. One of those rare foods that are both nutritious and tasty, you can feel good about indulging in this gourmet pork!
Jamon Iberico - Pata Negra Questions And Answers
Q:How to Store Jamon Iberico?
A:Unopened, a whole leg can last up to nine months! Once the vacuum seal has been broken, however, you’ll only have six to eight weeks to finish it. Pre-sliced packages can last up to five months in the refrigerator, but once again, once opened, enjoy your sliced jamon within the same day!
Q:Why is Iberico ham so expensive?
A:While the price per pound of this specialty meat may seem high, once you understand the time and dedication it takes to create it, you may find yourself with a new appreciation for its cost the next time you buy Iberico ham online. Shop Gourmet Food Store for the best prices, and variety on the market.
Q:How to Serve Iberico Ham?
A:Try pairing your pork with a simple slice of good crusty bread. If you want to round out your flavors, rub each slice with fresh tomato, garlic, and a drizzle of finishing-grade olive oil. To drink, try a good red wine or a chilled glass of Cava for a dining experience par excellence!