Pata Negra de Bellota Iberian Ham

The Pata Negra de Bellota Iberian Ham offered by Kaspia marks the company’s foray into the world of Iberian gastronomy, with the same rigorous selection standards it applies to its sturgeon and salmon. It comes from purebred Iberian pigs raised free-range in the dehesas from the peninsula, fed exclusively on acorns from cork oaks during the montanera, it holds the highest classification—100% Ibérico de Bellota.

The long aging process—between 36 and 48 months in a natural cave—transforms the intramuscular fat into a melt-in-your-mouth marbling that is extraordinarily rich in monounsaturated fatty acids. The flavor is of a complexity that is hard to fully capture: toasted hazelnut, dark caramel, wild mushrooms, and that characteristic melt-in-your-mouth texture that lingers on the palate for several minutes. It’s no wonder this ham is often compared to the finest wines.

Remove the package from the refrigerator 20 minutes before serving and let the slices spread out slightly on a warm plate. Serve on its own, with country bread, or with breadsticks. A glass of Fino de Jerez or a brut nature Cava pairs best with it. At Kaspia, it makes for an exceptional addition to an appetizer platter alongside smoked salmon and caviar tarama.

Contents: 75 g. Store between 0°C and +6°C.