THE PATA NEGRA

ORIGINS - REGIONS

Spain is all about taste. Even more than for tourists, it is renowned for this magnificent beast. This Iberian pig comes in shades of gold, red or surprisingly close to black, to which it owes the name Pata Negra.

FEATURES

The fragrance of flowers and the flavor of acorns
Bred in the nature reserve of the Aracena Mountains, the finest of Spanish pigs benefits from four years of free grazing. So it feeds on a diverse and rich flora that gives the meat an incomparable aroma of floral notes. For our dining pleasure, it also enjoys the generosity of oak trees that provide their Bellota acorns for grazing. In turn, we then enjoy the superb nutritional qualities of the acorns. The 24 months of ripening then do their work and the ham is superb – a combination of juiciness and tenderness with an aroma of hazelnuts.

FLAVORS, PREPARATIONS

Meat of nobility and good health
Climate, the outdoors and the benefits of nature – as well as the care given by the breeders – explain all the dietary and taste qualities of pata negra. As well as being low in fat, it is rich in vitamins B1 and B2, magnesium, iron, zinc, phosphorus and calcium. One pleasure that has never been bad for you.

For many, Pata Negra is one of the noblest meats in the sense that it has managed to bring together many experts on the taste level. It is a tender and tasty meat whose qualities are undeniable.