The "Jamón Pata Negra" is known worldwide as the best Spanish Jamón. But do you really know everything about it? You are about to get to know in depth one of the star products of our country's gastronomy.
The pata negra is the 100% Iberian acorn-fed ham/ Jamón de Bellota 100% Ibérico, the one that comes from a 100% Iberian mother and father. It is the one that is fed on acorns and other wild fruits. Its ability to infiltrate fat into the muscle and the diet it receives during its rearing makes the meat of this ham truly exquisite. At Enrique Tomás you will identify it by its flange, label and black label with its 5 stars.
At Enrique Tomás we know that Jamón is a real pleasure, that's why we transmit this passion through a star product of our country's gastronomy, the pata negra Jamón. Buying this Jamón in Enrique Tomás is a guarantee and security, our expert ham experts travel all over the Iberian Peninsula to select those hams that meet our quality requirements and our business objective: to make the customer enjoy eating ham.
Although there is a belief that pata negra ham is the best, we believe that the best ham is the one you like the most, the one that delights your palate when you try it, regardless of the price or variety. The important thing is that, whatever it is, you buy the best quality in its range and that is what we do at Enrique Tomas, we select the best of each type so that, regardless of the type you buy, you will enjoy eating it.
Answer this question with another one: Do I master the slicing technique? If you have never sliced Spanish ham before or you feel insecure, the best thing to do is to order it already sliced because not only will you not hurt yourself, but you will get more Jamón than if you slice it yourself because our experts make the most of it.
On the other hand, the great advantage of ordering it sliced is that you can consume it as you need it over several months, while if you buy it whole (with bone) it is recommended to consume it in about three weeks and the ham shoulder in two weeks.
Jamón Pata negra is the popularly known name given to 100% Iberian acorn-fed ham, so it is the same thing. The mistake usually occurs when we believe that "pata negra" is any acorn-fed ham, in which case it is not true. "Pata negra" can only be called 100% Iberian.
Visually, we can identify it through the shape of its hoof, a little more elongated than the rest of the hams. Another very unique characteristic of the pata negra is its extremely shiny skin. Although it is popularly believed that the hoof is darker than the rest, this is sometimes not the case, which is why it is not a 100% guarantee.
At Enrique Tomás we identify this type of Jamón/ham with the black flange and label, as well as our black label with the 5 stars.
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