The Pata Negra ham, obtained from Iberian pigs fed exclusively on acorns, is a symbol of Spanish culinary excellence, with a tradition of over 150 years, writes Euronews. Raised in freedom on pastures in the province of Seville, Iberian pigs enjoy a natural habitat, where they travel up to 14 kilometers daily, feeding on acorns and grass. This growing method gives the product a unique quality, appreciated worldwide.
The aging process of the ham takes about three years, in special cellars with controlled temperature and humidity, where each leg is treated individually to ensure uniform maturation. The evaluation of the final quality is done by analyzing the fat and aromas, and the average price of a kilogram of Pata Negra is around 100 euros.
The company Cinco Jotas, one of the most famous producers, provides about 700 jobs in the peak season and exports 35% of the production to 55 countries, including the USA, China and Japan. Total sales of 100% Iberian products reached 130 million euros last year.
The importance of cutting the ham correctly is emphasized by Severiano Sánchez, master cutter with international experience, who says that a professional cut can transform the quality of the taste. The popularity of this product is also growing in high-class European gastronomy, being served in famous restaurants such as Abades Triana in Seville.
This article is an English translation and adaptation of the original Romanian article on Lista Scurtă. Read the Romanian version.
