Pata negra ham and shoulder, 100% Iberico bellota
Pata negra ham comes from pure-bred Iberico pigs, raised free-range and fed on acorns during the montanera. At LOLO, you'll find both ham and shoulder, whole or in ready-to-serve 80 g packets. Here's what makes each one different, so you can choose wisely. Though choosing both is perfectly reasonable.
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Pata negra ham, a name reserved for 100% Iberico bellota
A black hoof is not enough to make a pata negra. And not every acorn-fed ham has the right to the name.
Spanish rules keep it for the ham, the shoulder and the loin of purebred Iberian pigs fattened on acorns, written "de bellota 100% ibérico" on the label. On a whole piece, the seal tied around the shank gives the category. A black seal means 100% Iberico bellota, the real pata negra. A red seal means bellota from a pig that is 50 or 75% Iberian. Green and white seals mark cebo de campo and cebo, other categories with a different diet.
A packet has no seal, so look for "de bellota 100% ibérico" in its name. For the rest of the vocabulary, here is how to read an Iberico ham label.
Pata negra ham or shoulder, weight, curing time and taste
Same pigs, two characters. And no, one is not better than the other.
The ham comes from the hind leg. Ours weighs 7 to 8 kg and stays 44 to 48 months in the cellar. Its fat melts on the tongue, with nutty notes and a long finish, and its wide slices are easier to carve.
The shoulder, or paleta, comes from the front leg. It weighs 4 to 5 kg and cures for 32 to 36 months. Smaller, it gives a more intense and concentrated flavour.
For a big table, go for the ham. For a smaller piece that still makes an impression, the shoulder. If you cannot decide, there are always both.
Buying pata negra ham, whole piece or 80 g packet
Some people love carving their own ham. Others would rather we did it for them. We thought of both.
The whole pata negra ham weighs 7 to 8 kg and costs €649.90, for when you want to get the knife out and take your time. The whole pata negra shoulder, 4 to 5 kg, costs €269.90. Smaller, with just as much character.
If you prefer it ready to serve, the hand-carved pata negra ham comes in an 80 g packet at €24.90. The sliced bellota shoulder, cut thin by machine, is €15.90 for 80 g and goes straight onto the aperitivo board.
For a first pata negra, a packet is a good place to start. Though we fully understand going straight for the whole leg.
Acorn-fed Iberico ham, what the acorns and the years add
It all starts in the dehesa of Salamanca, the oak pastures where our pigs spend the montanera free-range, foraging for acorns and walking for kilometres every day.
Then comes the part that takes patience. The ham cures for 44 to 48 months, the shoulder for 32 to 36. Over that time the aromas, the texture and the flavour that set bellota apart slowly develop.
We take care of choosing the pieces. You do not have to wait four years to taste them. You are welcome.
Carving and serving a bellota ham at home
You do not need to be a maestro cortador. A few things are worth knowing, though.
Hold the leg firmly in a stable ham stand. Use a long, flexible and well-sharpened ham knife to cut thin slices. When you stop, cover the cut face with a piece of its own fat and a clean cloth. And serve it at room temperature. For packets, take them out of the fridge ahead of time, as the pack says.
One last thing. You do not need a special occasion.
Although you can always invent one.
To carve a whole piece
A good ham deserves a proper knife. And a stand that stays put when you get down to business. We've got the tools. The slices are up to you.
