Pata negra & Jamon Iberico De Bellota
Black Label Iberico Jamon
Pata Negra literally means ‘Black Hoof’ in Spanish, and is generally considered to be the highest standard of Iberico Jamon available. The “black” refers to the colour of the pig’s skin and hoof, however, Pata Negra is not always black in colour.
What is important here is the pig’s lifestyle. For a start, the pigs are allowed to freely roam across miles and miles of dehesa, covered in holm oak trees. The acorns that fall from the trees is also an important factor, as it is what gives the Jamon its famously rich, nutty and nuanced flavours.
To be a true ‘Pata Negra’ the pig must be of 100% Iberican Black Pig breed, and be fed on a sole diet of acorns- this explains the “de Bellota” suffix which translates to ” from/of Acorns”. In addition, the Jamon must meet strict conditions and a rigorous testing protocol to make sure the levels of fat is perfect, and the meat is up to standard. If it is not donned with the famous black label attached to the hoof, then it is not up to the Pata Negra standard.
There is often confusion surrounding the names of the finest Jamon, but you can identify them as “Black Label Jamon” – Jamon De Bellota (For spanish speakers) or Pata Negra.
However, often times, the term Pata Negra is the term the Spanish used for “Jamon” generally, which may make things more confusing.
The high cost of Pata Negra is simply down to the cost of farming, and the exclusivity of the meat. Pata Negra is often regarded as the finest cured meat on planet earth.
FAQs
What does Pata Negra Taste Like?
The flavours of a pure Back label Pata Negra are nuanced and nutty, with a silky (almost translucent fat). Hidden behind the salty Jamon flavour is a sweet, nuttiness which makes the extra expense worth while, and why Pata Negra is considered a global delicacy.
The hind leg of the animal has a very delicate taste which combines sweetness and nuttiness to produce a flavour. The shoulder is more salty, chewy and intense, but still has that iconic complex pallet. Both are to be savoured on their own, with a simple accompaniment of Spanish olives and a crisp Spanish wine.
The texture of Pata Negra should also be ‘melt in the mouth’ soft. If the meat is chewy, salty and intense, you are likely eating a green label piece. If the meat is sweaty and incredibly soft you have a genuine piece.
Which Meat is Pata Negra?
We stock a number of Jamon de Bellota options on our website, which are 100% natural and from one of the finest producers in Spain.
Is Pata Negra the same as Iberico?
In short, yes. Pata Negra is another way to refer to Iberico Jamon, however, it also refers to the aron fed black label, This can include Paleta Iberica, which is the shoulder of the pig. Overall, Pata Negra and Iberico are often interchanged to mean the same products.
If you’re confused, you can read our guide for Jamon Classifications.
Why is Jamon Iberico (especially Pata Negra) so expensive?
There are a number of reasons why Jamon Iberico is expensive in the UK. Firstly, this is the finest ham that you’ll ever taste – the traditions, prestige and artisanal value of the Jamon comes with a premium.
Secondly, the production of the finest Jamon Iberico (de bellota) is limited by the conditions of each farm. Each season of acorns is limited by the number of trees. If a farm has many pigs, each pig will consume fewer Acorns and need more grain feed. This lowers the quality of the meat, so only a few Jamones pass the required standard needed to be labelled with the prestigious black.
Finally, Jamon is imported and is therefore subject to fees and costs that local meat producers do not have.