IBERIAN "PATA NEGRA" BELLOTA FRONT LEG HAM

The from leg ham is taken from the forequarters of the pig and it has less weight thus it requires a shorter curing period.

After careful salting and patient natural healing in our cellars, for at least 18 months, comes one of the most delicious delicacies where the mountain air and feeding in freedom plays a key role.

Iberian "Pata negra" front leg Hams are obtained from pigs reared in freedom grazing system in which the base food are acorns.