Exclusive and rare, this Pata Negra is superlative luxury. Made from purebred, acorn-fed Ibérico pigs and cured to perfection—buttery, aromatic, luscious, delicate, nutty.

A Spanish-style prosciutto, Pata Negra translates as ‘black foot’…of the black Iberian pig. These revered animals roam freely in nearly one million acres of dehesa (oak groves) in the Valle de Pedroches in Córdoba. The sweetest acorns (bellotas) in Spain grow here; the principal diet for Ibérico pigs.

Salted and air cured for two to three years, savory and sweet jamón (hind leg) is a melt in your mouth masterpiece.

An absolute gem—ruby red in color and distinguished in taste—enjoying Pata Negra is living life high on the hog.

Our Pata Negra arrives sliced unless otherwise requested. We always slice to order, never before.

Pairing: red wines, e.g. tempranillo, sparkling wines, e.g. Cava, lagers, dry sherry, vermouth on the rocks
Serving: enjoy solo; with warm crostini, a slice of tomato, and olive oil; on a charcuterie board with fresh figs and aged manchego
Ingredients: Ibérico pork, Mediterranean sea salt
Region: Southern Spain