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PATA NEGRA

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PATA NEGRA

What does the expression “Pata Negra” mean?

Traditionally Pata Negra is a term used to refer to the color of Iberian Pig’s leg, but is not an expression that conforms to reality, since not all Iberian pigs are black.

Yes, that is true! There are some breeds that have red skin like Torbiscal, Manchada de Jabugo, Rubia Campiñesa and Retinta. This is explained because the common and extended breeds of Iberian pork are Lampiña and Entrepelada that used to have black skin.

So does the hoof, not all black pigs have their hoof black, sometimes the hoof is brown.


Moreover, there are more kinds of pigs with black skin that not come from Spain.

For that reason, experts don’t use “Pata Negra” to refer to Iberian Products because it not means quality. It is a confused and bad used term.

There are more breeds of pigs than black Iberian pigs, therefore the popular expression "Pata Negra" is used sometimes to take advantage of the color of non-Iberian pork to increase their market value.

It is therefore very important to know that quality is not from the color of the pig but in the race from which it comes

We produce Jamón Ibérico de Bellota which is a particulary kind of ham which pigs live in a sprawling farm called Dehesa in the southwestern Spain, rooting around holm oaks covered hills, planted all over the property. So pigs are allowed to roam freely over large areas.

Although they live in freedom, they are controlled by our skilled personal and of course by veterinarians. This process allows us to produce excellent Iberian hams.

Also recent researches are showing that when pig stress is minimized, the meat has a lower pH and is more delicate than in ones that experience fear during transport, handling and slaughter. The air-dried Iberian ham has more fats absorbed by muscles due to living in freedom conferring it highest quality.


Remember to say “Iberian Ham” instead of “Pata Negra”!






What does the expression “Pata Negra” mean?

Traditionally Pata Negra is a term used to refer to the color of Iberian Pig’s leg, but is not an expression that conforms to reality, since not all Iberian pigs are black.

Yes, that is true! There are some breeds that have red skin like Torbiscal, Manchada de Jabugo, Rubia Campiñesa and Retinta. This is explained because the common and extended breeds of Iberian pork are Lampiña and Entrepelada that used to have black skin.

So does the hoof, not all black pigs have their hoof black, sometimes the hoof is brown.


Moreover, there are more kinds of pigs with black skin that not come from Spain.

For that reason, experts don’t use “Pata Negra” to refer to Iberian Products because it not means quality. It is a confused and bad used term.

There are more breeds of pigs than black Iberian pigs, therefore the popular expression "Pata Negra" is used sometimes to take advantage of the color of non-Iberian pork to increase their market value.

It is therefore very important to know that quality is not from the color of the pig but in the race from which it comes

We produce Jamón Ibérico de Bellota which is a particulary kind of ham which pigs live in a sprawling farm called Dehesa in the southwestern Spain, rooting around holm oaks covered hills, planted all over the property. So pigs are allowed to roam freely over large areas.

Although they live in freedom, they are controlled by our skilled personal and of course by veterinarians. This process allows us to produce excellent Iberian hams.

Also recent researches are showing that when pig stress is minimized, the meat has a lower pH and is more delicate than in ones that experience fear during transport, handling and slaughter. The air-dried Iberian ham has more fats absorbed by muscles due to living in freedom conferring it highest quality.


Remember to say “Iberian Ham” instead of “Pata Negra”!