The term Reserva has two meanings when it comes to ham, either pata negra or serrano. The main and most common meaning is that it has a long maturation in the cellar (bodega). Royal Decree 474/2014 regulates the use of this term, but it’s not really quality assurance (as formerly went under the name Pata Negra a few … read the rest
Category: Facts about pata negra ham
Umami: the taste of something indescribably delicious, like Pata Negra
More than one would draw a blank when challenged to explain Iberian ham, what it tastes like and what it can be compared with to somebody unfamiliar with it. If asking an ordinary citizen to describe its flavour following his gustatory experience, the safest would be to make reference to the lightly salty touch, to cured meat and to nuts. … read the rest
6 Reasons that Pata Negra Jamón de Bellota Increases the Appetite
It is unusual for a customer to explain why they buy jamón de bellota. We mostly assume it is simply because Pata Negra is great. But there are several customers who have told us that they buy ham because of how little they feel hungry and it helps them to boost their appetite.
For most of us gluttony is a … read the rest
Is Bellota ham produced outside of the Iberian peninsula?
In practice we can see that jamón de bellota is only produced in Spain and Portugal, but this has not always been the case and perhaps it won’t be in the future either.
Pigs are eating acorns in the forests bordering the Mediterranean Sea long before it was domesticated by humans. The oaks in drier region and the cork … read the rest
Yield of a Pata Negra ham: is there too much fat?
You start cutting into a Pata Negra ham and all you seem to get is fat and more fat. You look at the plate and calculate that there’s already about a kilo there… £50 or £60 destined straight for the bin. It’s not a good start.
At last, the first streaks of meat appear. Their glossy shine gets your saliva … read the rest
Why doesn’t a good Pata Negra ham taste salty?
If you are asked which is saltier, a slice of Iberian jamón de bellota or a crisp? The answer will almost always be the crisp. Moreover, if I ask you to first try a sample of each, the answer wouldn’t change.
The reality is very different: a bag of crisps typically contains 1.5g of salt per 100g of potatoes, … read the rest
Joselito Ham turns 150 years old
The most famous and recognized worldwide ham producer from Guijuelo just celebrated its 150th anniversary. Six generations have now dedicated themselves to ham processing, even though it didn’t bear the name Joselito for the first 100 years, when the current director’s grandfather realized its growing popularity.
Joselito Ham has its own herd of almost 35,000 pata negra pigs, with a … read the rest