Our Iberico Ham: Spanish "Jamon Pata Negra" at IberGour

Our selection criteria

• "Pata Negra" Ibérico breed pigs
• Bellota-grade: Free-range pigs consume a diet of only acorns and grasses once they begin the montanera, or finishing period.
• Cebo de Campo-grade: The animal has a varied diet, including feeds authorized by the Producers' Association and herbage from the dehesa pastureland.
• Cebo-grade: Raised on farms on a diet based on compound feed and legumes.
• Hams undergo a curing period of 24 to 48 months for hind leg cuts, and between 12 and 30 months for shoulder cuts.
• Our hams are all produced by top-tier brands, or by
• Small producers that are registered with any of the 4 Iberico ham Denominations of Origin existing in Spain, a guarantee of quality and strict compliance with health requirements.

Our products

Hind leg cuts (jamon) weigh between 6 and 10 Kg. Shoulder cuts (paletilla) weigh from 4 to 6 Kg.

Shoulder cuts are smaller than hind leg hams. They contain less meat, but are juicier and more marbled with fat.

We also have a wide selection of accessories to help with cutting: ham holders, knives, sharpeners and clamps. A good ham holder makes it easier to cut hams, and a well-sharpened knife allows you to cut thin slices while reducing the risk of cutting yourself. That may sound like a contradiction, but as less force needs to be applied, the knife will only move a very short distance if it slips out of your hands.

"Bellota quality" Iberico ham

The finest quality ham comes from Iberian breed pigs, especially those that are born and live in the exceptional habitat constituted by the dehesa of Extremadura, with large tracts of land for grazing, and a singular diet during the finishing period, or montanera, of acorns and grasses.

In this environment, the muscle tissue of the Iberian pig becomes marbled with fat, giving the meat the superlative quality that is seen in Iberico hams and traditional pork products.

The shape of these hams is elongated, and the leg above the hoof is long and slender. Colour ranges from rosy to purplish red. The hams have aromas that are intense, pleasing and highly nuanced; their flavor is very delicate, with the faintest hint of saltiness. The flesh is smooth, and the fat is lustrous and soft to the touch.

How to recognize an Iberico ham