Pure Pata negra. Thin slices of 100% Iberian ham cut with a knife.
One of the parameters allowing an inimitable taste of this iberian product resides in the space and the environment where the black pigs evolve.
It’s a cured ham very different from Serrano ham.
The Los Pedroches Valley is the largest expanse of oaks in Europe (300,000 hectares of dehesas). It allows a very traditional natural fattening because pigs can graze there freely, feed on roots and plants, and especially acorns from October to February.
The 100% Iberian ham from La Finojosa was cured in its ham cellars in Hinojosa del Duque and then finely sliced by hand. This ham will allow you to enjoy all the flavors of a pure bellota.