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 richness from the acorns to infuse the meat. The meat is then hung to cure in the fresh air of the mountains near Salamanca for 24 to 28 months. It has a distinct rich, nutty, melt in the mouth quality. Your ham comes with instructions on how to care for it and some tips on how to carve it. You can also find Ham stands and knives on our website here.
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