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Iberico Pata Negra Jabugo Ham Slices 80g
- Iberico ham slices from pigs fed on mixed grains including acorns
- The Pata Negra pigs are from Jabugo, known as the cradle of the best Iberico hams.
- Cured naturally in the fresh mountain air for a minimum of 30 months.
£14.25
These nutty, melt-in-the-mouth ham slices are from Jabugo Iberico pigs. Jabugo is a small town in Andalucia, high in the Sierra de Huelva. Known as the cradle of the best Iberico meats. It has 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.
- These pigs are fed on mixed grains, which includes some acorns.
- The ham has a distinct rich, nutty, melt-in-the-mouth quality due to its diet and ancestry.
- And the oleic acid in the fat, which is the same as in olive oil, has its own health benefits as well.
To cure the ham, the whole 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 mountains for a minimum of 30 months.
The ham is carved very thinly to ensure the thin slivers give maximum flavour. Before eating, allow the ham to reach room temperature, so that its flavours can be released and fully appreciated.
