Spain is famous for its Pata Negra hams, descended from Iberian wild boar. These pure bred Iberico pigs feed on acorns and mixed grains, allowing the rich oleic acid from the acorns to infiltrate the meat. This gives it its distinct rich, nutty, melt in the mouth quality. And the oleic acid, which is the same as found in olive oil, has its own health benefits as well. The ham leg is salted for a few weeks, before being washed to remove the excess salt. It is then hung to cure in the fresh air of the mountains near Salamanca for 24 to 28 months. This allows the ham to develop its distinctive rich nutty flavour and melt in the mouth texture. Your ham comes with instructions on how to care for it and some tips on how to carve it. Ham stands and a ham knife are also available.
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