Pata negra Ham from Iberian pigs reared on the open range in woodlands owned by covap in valle de los pedroches in the south of the Iberian peninsula, on a diet of acorns during the fattening period. Natural drying houses and cellars give the cuts refined aromas and unique sensory characteristics. This pata negra ham is distinguished from all other by its unique and distinctive texture, aroma and flavour The colour of this Iberico ham shouler is crimson with small fat inclusions (little points) in the meat. This Jamon Iberico melts on the tongue, is low-salt and has a wonderful aroma. These traditional products are elaborated in valle de los pedroches famous region in spain for quality pata negra hams. The curation time of this air-dried ham lies with a minimum of 48 months. Iberian ham come from the Iberian black pig breed. The main characteristics that distinguish the quality from all other ham is derived from the purity of the breed; the breeding of the Iberian pigs that roam and graze freely in the elm and cork oak pasturelands, the diet of the animal and the curing process of the ham, which usually ranges from between 24 and 36 months.
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