Product from Spain
Entire with bones
Wooden base included
60 to 80 people

Ham is one of the most characteristic elements of Spanish gastronomy. It is a raw ham made from the back leg of a pig. “Iberico” ham comes from Iberian pork. These are black-coated breeds that are unofficially called “Pata Negra”, that is, “black paw”. The Iberian pigs that are used to make the famous Pata Negra ham are raised in Dehesa, an ecosystem that occupies central-western Spain. This typical Mediterranean natural area is composed of vast pastures and mainly green oaks and cork oaks. Their fruits, bellotas (acorns), are the main food for pigs raised freely on large farms and are the essential condition for obtaining authentic Iberian bellota ham. When Montanera (harvested) occurs from October to January, pigs will therefore feed almost exclusively on acorns (between 600 and 800 kg/animal). The hams will then last at least 24 months and up to 48 months, if the starting weight allows it.


Although there is no shelf-life limit, it is advisable to enjoy your ham within 6 months of purchase. But it remains fit for consumption after this period of time. Once opened, wrap it with a dry cloth, store it in a cool place away from light and, if possible, hang

it up.

Tasting advice
Like a great wine, a large ham should be served “chambrated”, that is to say at room temperature, to reveal all its aromas. The right temperature is reached when the meat starts to shine. The best way to enjoy it is to share it with friends as an aperitif accompanied by a glass of dry white wine, a full-bodied red wine or even a champagne !