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100% Ibérico Jamón de Bellota Black Label, hand-carved into fine slices. Genuine Pata Negra from the hind leg, beautifully marbled and meltingly tender. Cortado a cuchillo. 100 g. Read more
The name Pata Negra is used rather freely, but in Spain the term is reserved for the highest combination: Bellota 100% Ibérico. It therefore means much more than simply Spanish ham or a dark hoof.
With this ham all the important elements come together: 100% Iberian breed, Bellota, Jamón from the hind leg and the black quality designation. That is exactly why we selected it.
Jamón is made from the hind leg. Paleta comes from the shoulder. Two different cuts, each with its own texture and character.
100% Ibérico means that both the father and mother belong genetically to the pure Iberian breed and are registered as such.
During the final fattening period, the animals roam the dehesa and make use of acorns, grasses and other natural food sources found in this distinctive Spanish landscape.
The black designation is used for Jamón de Bellota 100% Ibérico – the combination at the top of Spain's official quality system.
The dehesa is an open landscape found in parts of Spain, where grassland is interspersed mainly with holm and cork oaks. During the montanera, Iberian pigs roam this landscape and forage naturally.
Strict conditions apply to the Bellota designation. During this period the animals make use of acorns, grasses and other natural resources of the dehesa. This ultimately contributes to the rich marbling that is so characteristic of high-quality Ibérico ham.
If you open a pack for the first time, you may be tempted to trim away the white pieces of fat. Don't. That fine marbling is an essential part of good Jamón Ibérico.
As the ham comes up to temperature, the fat becomes softer and glossier. In the mouth it melts together with the meat and carries much of the aroma and that characteristic long, full finish.
Cortado a cuchillo literally means cut with a knife. An experienced cortador carves thin slices while keeping a good balance between meat and fat. No two slices need to be exactly identical – that is part of the craftsmanship.
Shape, thickness and the proportion of meat to fat can therefore vary slightly from slice to slice. On the plate it may look less industrially perfect, but with a product like this that is exactly the point.
Give the ham time to come up to temperature before serving. As soon as the fat becomes softer and slightly glossy, the aroma, flavour and texture show themselves much better. Arrange the slices loosely on a plate and avoid eating them fridge-cold.
Arrange the slices loosely on a plate, let them come up to temperature and taste the ham first without bread, cheese or other flavours.
Rub toasted bread with ripe tomato, add a drizzle of good Extra Virgin olive oil and place the ham on top only at the very end.
Combine with a few good olives, Manchego and bread. Don't add twenty competing flavours – this ham deserves the leading role.
The ham is vacuum-packed in a 100-gram portion. A beautiful size for an aperitif, a luxurious sharing board or for tasting with a few other Spanish delicacies.
In the Olijfolie Academie we explain in more detail what makes Jamón Ibérico de Bellota so special and why high-quality olive oil and this Spanish ham work so beautifully together.
Read about Jamón Ibérico de Bellota100% Ibérico. Bellota. Jamón from the hind leg. Black Label. Hand-carved. With many delicacies you need to explain what makes them special. With this ham, you really only need to let a slice come up to temperature and put it in your mouth. Then you understand.
| Content | 100 gram |
| Country of origin | Spain |