PATA NEGRA

What does the Spanish expression "Pata Negra" mean?

Pata Negra is a commonly used term to refer to the highest quality products that come from the Iberian Pork. Literally, it means "Black Hoof" in reference to the colour of most of these pigs' skin and hoofs, however black is not always their colour...

Surprised? It is true! There are some Iberico breeds that have red skin like Torbiscal, Manchada de Jabugo, Rubia Campiñesa and Retinta. The extended use of "Pata Negra" is due to the fact that the most common breeds of Iberian pork are the Lampiña and the Entrepelada, races that generally do have black skin. And of course this colouring issue does not only refer to the skin but also the hoof: not all Black Iberian Pigs have a black hoof, sometimes it can be brown.

Consequently black colouring is in no way a guarantee of high quality. In the past, farmers have been known to paint hoofs black as it was seen as an opportunity to increase the product's market value, although such practices have practically disappeared thanks to more exhaustive inspections; it illustrates how unreliable colouring is as a guarantee of product excellence.

In other words, "Pata Negra", is a generalism, of which farmers have taken advantage to increase their pork's market value; however it is in no way a guarantee of quality. For that reason, experts don't use "Pata Negra" to refer to Iberian Products as there is no equation quality wise. The absence of a complete and thorough labelling in this sense generates confusion among consumers.

To certify the quality of the Air-dried Iberian Ham it is important to know the race from which it comes from and the way it has been fed. There are three main kinds of feeding:

Cebo, where pigs are fed just with grain; Recebo, where pigs are fed a combination of acorns and grain; and Bellota, -the feeding which generates the best quality product-, in which pigs roam freely eating whatever nature has to offer them (mainly acorns) since they are piglets.

Another sign of quality is when the hoof appears wasted; a trait shared by animals who have lived in freedom and which does not appear in those who grow in extensive farms.

At Juan Pedro Domecq, we produce Iberian Ham fed with acorn (Bellota) which is a particular kind of ham, as said above. Our pigs live freely in a sprawling farm called Dehesa in the south-western Spain, rooting around oak-covered hills, planted all over the property. Pigs are allowed to roam freely over large areas, taking advantage of the Montanera's time (acorn season) when acorns are spread throughout the land, for over 4 months (the norm only requires 2 for the final product to be considered "Bellota"). The Iberian pig fed from acorns has muscles with a higher capacity to absorb oleic derived fats due to its live in freedom and its natural feeding, conferring it a higher quality and health benefits for humans.

So remember...look for: "Pure Bellota Iberico Ham" instead of "Pata Negra" in the labelling when buying Iberico product if you want to be sure you are buying the best quality!