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 nat
Gastronomía