Pata Negra and Jamón Ibérico, the same ham or diferent?

To inquiries received in recent weeks on what is the difference between a ham "pata negra" with "jamón ibérico" (Iberico ham), the answer is very simple: it is the same ham.

.

The Iberian breed of pig has a dark gray as hams are the highest quality in Spain colloquially refer to a ham "pata negra" as synonymous with a positive high-quality ham that has actually developed from Iberian pigs fed on acorns.

Spanish consumer normally uses geography to refer to a quality reputation ham according to its origins, such as, Jabugo, Guijuelo, Salamanca, Pedroches, Córdoba, Huelva Dehesa de Extremadura and defining a product superior to other reputable non- these places, but do not say, it is assumed that these will be of Iberico pig ham "pata negra" and have been fed on acorns, and both are obvious.

.

You have also heard of "Serrano Ham" and its use more generic way to define the preparation of raw ham cured in salt and natural drying (with the pure fresh air and the "Sierra"), stands as a conservation typical meat from Spain, Portugal and Italy. so a ham is a ham of any breed of pig, regardless of their origin, or months of drying power, simply by being a raw leg preserved in salt and dried, and serves to distinguish it from a ham or raw pork, frozen, smoked, cooked.

.

But if we consider the common expression among the citizens of Spain, as in other places can cause confusion about the qualities and differences between products, as in Spain to refer colloquially to a Serrano ham, we all understand that it is a cured ham quality at less than a ham "Iberico", probably white pork instead of Iberian and has hardly been fed on acorns in the meadows and forests of oak trees, ie, a ham less expensive and of course less tasty and interesting gastronomic level Iberico ham.