Pata Negra Acorn Fed Ibérico Ham & Paleta

Almost, but not quite.

“Bellota” refers to the diet: ibérico pigs fed with acorns during the "montanera" fattening period.

“Pata Negra” refers to the pure Iberian breed that is characterised by black hoofs.

Put them together and you get the top tier: 100% ibérico, acorn-fed (black label).

Quick way to know? Black seal. No questions.

That combination of breed, diet and time is what creates the melt, the nuttiness and that flavour that doesn’t leave.

Yes, it explains the price. Yes, it’s worth it.

Because it changes everything.

During the "montanera" fattening perios, ibérico pigs roam freely and eat acorns. That diet creates fat rich in oleic acid: the reason it melts so easily and carries so much flavour.

Then comes time. Long curing. No shortcuts. What you get is not just ham. It’s depth, texture and balance in every slice of 100% acorn-fed ibérico.

At this point, we invite you to taste it rather than keep reading about it.

We don’t ask you to trust us blindly. The label does the talking.

Black seal means 100% ibérico acorn-fed Pata Negra. Red label means 50–75% ibérico acorn-fed. Green label means free-range grain-fed ibérico. White label means grain-fed ibérico.

Each one is regulated, traceable and linked to the full story of the piece.

No shortcuts. No tricks. And no surprises, except how fast it disappears.

First of all: don't overthink it. There’s no ritual required. Just a couple of things to keep in mind to get the best out of your jamón.

Before opening, keep the ham in a cool, dry place between 15–19°C, either hanging or on a ham stand.

Once opened, keep the white fat trimmings, not the yellow ones. Cover the cut surface with them, add baking paper and a cloth. This prevents it drying out and preserves its perfect flavour.

For slicing: use a long, flexible and sharp knife. Slices should be 1–2 mm thin, starting from the maza (the widest part). Each slice of Pata Negra ham should show beautiful marbling, the signature of acorn feeding.

Cut only what you plan to eat. But don’t be shy.