Pata negra ham
Feb13

Pata negra ham

The Iberico pata negra ham (cebo de campo) is the hind leg of an Iberian pig raised in the best suitable pastures of Extremadura during its last stage and fed with natural compound feed and acorns. Traditional production process and curing period for more than 24 months which makes our ham a top quality one in its type. You won’t be dissapointed, guaranteed.           Our Iberico pata negra ham (cebo de campo):        ...

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Bellota Spanish ham
Feb13

Bellota Spanish ham

Iberian  pata negra Bellota Spanish ham is a pure bred Iberian pata negra and acorn fed in the pastures of Extremadura. Curing time over 36 months for top quality hams. Intense flavour and an incredible aroma with small pink fat layers which helps appreciate better the fabulous texture of this masterpiece. Iberico Bellota 100%           Iberian pata negra Bellota Spanish ham Boned Iberian pata negra Bellota Spanish ham Sliced Iberian pata negra Bellota Spanish ham                  ...

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Our ham: Presentation & Shipping
Feb13

Our ham: Presentation & Shipping

Enter our online store and you can buy Spanish Iberian pata negra ham of the highest quality. We have competitive prices because we are manufacturers with an experience of over 30 years. We guarantee the quality of our Extremadura Iberian hams. In our online store, you can buy hams and shoulders hams, with the bone, boneless and sliced. Choose the desired products and buy them as soon as possible. Shipping time to Europe           Presentation vacuum packed:                 Presentation for whole hams and shoulder hams:...

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How preserve the Spanish Pata Negra ham
Feb13

How preserve the Spanish Pata Negra ham

Vaccumm packed sliced products: As soon as you receive it, store it in the refrigerator. Take it out about 15 minutes before serving, to be eaten at room temperature to better appreciate its flavor and its oily texture.   Ham with bone: When you receive the ham, remove it from its box and remove its cover him. The piece of ham must be kept in a cool (15 º C), dry and protected from insects. You can hang or install it on its ham holder. To better appreciate the flavor you should eat it at room temperature. For the perfect preservation of the ham after cutting, use the fat you have removed to protect the cut surface of the ham, and avoid dryness. Then cover with a clean cloth. If the product is not guarded after the cutting began, a layer commonly known as white mold may appear. It does not matter, just to clean the area with paper towel soaked in olive oil and no problem. Enjoy it!!!  ...

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Extremadura, the land of Spanish pata negra ham
Feb13

Extremadura, the land of Spanish pata negra ham

Extremadura is a land of contrasts, where you can find the best Iberian ham from Spain. The reason behind is the “Dehesa Extremeña”. The Dehesa is the area of pastures and oak forest where Iberian pigs are raised traditionally in Extremadura, Spain.   Extremadura is an autonomous community of western Spain whose capital is Mérida. It includes the provinces of Cáceres and Badajoz. Extremadura borders Portugal to the west, and is an important area for wildlife, especially with the important caveat to Monfragüe, which has been designated a national park in 2007, or the project of International Tagus Natural Park. To the north it borders Castile-León to the south, it borders Andalusia, and east, it borders Castile-La Mancha. In Extremadura there are about a million hectares of pastures and another million hectares of forest. This combination forms an ecological paradise.    ...

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