Spain is famous for its Iberico hams, which are descended from Iberian wild boar. These Iberico Pata Negra pigs are from our new supplier of Iberico products in Jabugo.

Jabugo is known as the cradle of the best Iberico ham. It is a small town high in the Sierra de Huelva in Andalucia. with strong north winds in winter and gentle summer temperatures. This altitude and microclimate enables natural dry-curing of the Iberico meats at the pace of the seasons.

• The pigs spend the autumn period roaming the oak forests of Extremadura.
• They fatten up on the acorns lying on the forest floor.
• This allows the rich oleic acid from the acorns to infiltrate the meat.
• Giving it its distinct rich, nutty, melt in the mouth quality.
• And the oleic acid, which is the same as in olive oil, has its own health benefits as well.

Paleta slices come from the front leg of the pigs. The fatter back leg of the pig is the Jamon, while the Paleta is thinner, with less fat. Paleta meat is darker in colour with less obvious fat marbling.

To cure the ham, the front leg is first salted for a few weeks, before being washed to remove excess salt. It is then hung to cure in the fresh air of the Sierra de Huelva mountains.

Bringing the pack up to room temperature before opening makes preparation easier and improves the flavour. But if you can't wait that long, you can hold the unopened pack under hot water for 10 seconds instead!