Iberico ham

The taste of Iberico ham is one to be cherished. If you have chosen our (hand) sliced ​​Iberico ham, it is best to keep the packaging under warm water before opening it. This ensures that the meat becomes wonderfully sweaty, bringing out all the flavors even better. Just like they do in the best Spanish & Tapas Restaurants.

Are you going for the whole Iberico ham? Share it with family and friends and make it a real experience. The ham as a showpiece, the art of cutting and enjoying great taste, makes this so special. Cut the ham into narrow, not too large slices (approx. 2 by 2 cm) and arrange in a single layer on a plate. Such a plate full of Iberico ham is a feast for the eyes and looks great on a set table or a party.

'Pata Negra' literally translates to 'Black Leg' in Dutch, which refers to the black hoof of the also black Iberico pig. The term can also refer to all Iberico Ham, but specifically it refers to this Black Label - 100% Iberico Bellota Ham. The pigs' diet consists mainly of acorns that they find in the wild. The free-range pig gets a lot of exercise. The generous portion of exercise ensures that the fat of the pig infiltrates into the muscle. A unique characteristic that is attributed to the Iberian pig and ensures the particularly rich taste.

Pata Negra Ham is more often referred to as 'Bellota Ham'. The word 'bellota' in Spanish means 'acorn', which directly refers to the diet of the Iberian pig.

The best way to eat Pata Negra Ham is loose and pure without the addition of other products. Make sure that the jamon is slightly warmer than room temperature before you eat it, for example by holding it under a lukewarm tap (if properly packaged). The texture should be soft and sweaty. This ensures that all the fat and flavors run freely through the ham.

As soon as the ham has been cut, cover it with part of the fat that has already been cut off and place a dust-free (tea) towel over it. This ensures that the top layer remains juicy and tasty. Store the ham in the kitchen or another clean, dry place in the house. The hand-cut packages are immediately vacuum packed after cutting to preserve the taste and aromas. These packs can be stored in a dry, cool place for up to 6 months. It is not necessary to keep it in the refrigerator. A tip from us: if possible, plan eating the Iberico ham a little ahead and then place the Jamon in the fridge a day in advance. Take the ham out an hour in advance. As described earlier, you can hold the package under a warm lukewarm tap just before consumption to stimulate the flavors even better.