homeExcellent cured ham from Spain.
Pata negra is called thus as it comes from black pigs.
These marvelous pigs are fattened on grains for several weeks before being let loose in an acorn orchard. There they eat only acorns until ready for slaughter. Lesser quality Pata Negra pigs are fed a mix of acorns and grains.
The slaughtered pigs are salted and left to cure for up to 36 months!
Bien sur, Pata Negra is a bit cher, but well worth a taste during the holidays. One must drink an insanely good glass of red wine when tasting Pata Negra ham.
Hop on over to Les Halles de Lyon if you are in the area and belly on up to the bar at Bellotta Bellotta. They serve fabulous little platters of Pata Negra with a good red wine.
Gros bisous de jambon espagnol et a demain!
Merry Christmas Eve!!
Love, Charley
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