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Spanish Iberico Ham Pata Negra

Considered the best ham in the world, Iberico ham offers unparalleled flavor and a unique meat-eating experience. Providing a wide range of options, we offer the typical Jamón Ibérico as well as the Jamón Ibérico de Bellota, the free-range acorn-fed version of this sensational meat. From the whole leg (bone-in, cured, and ready to carve,) to convenient pre-sliced portions; we have an excellent assortment of this sensational Spanish ham!
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29 - 40 of 40 products:
Jamon Iberico Ham - Whole, Boneless
from Spain by Fermin
For those who enjoy it so much, they must have the whole thing.
 
Jamonera Clamp / Holder
from Spain by Fermin
There’s only one true way to enjoy the famed Jamon Iberico, and there’s only one proper way to slice it. With a Jamonera!
 
Iberico Pork Chop, Bone In - Chuletero Iberico
from Spain by Fermin
Upgrade your pork chops to these acorn-fattened Iberico chuleteros infused with lovely flecks of marbling.
5 out of 5 stars rating (4 reviews)
This product is currently out of stock. Request a Back In Stock Notification.
Pancetta Iberico de Bellota  - Belly Rind-On
from Spain by Fermin
Fermin's mouthwatering Spanish panceta (belly slab) from acorn-fed Iberico pigs, rind on.
5 out of 5 stars rating (1 review)
This product is currently out of stock. Request a Back In Stock Notification.
Iberico Pork Loin - Lomo Iberico Bellota
from Spain by Fermin
A delectable cut composed of an entire boneless loin. Rich and tender, it can be roasted, stuffed, grilled or fried.
 
This product is currently out of stock. Request a Back In Stock Notification.
Paleta Iberica de Bellota Ham  (shoulder) - Whole, Bone-In
from Spain by Fermin
The shoulder cut of the famed Iberico pig, exlusively acorn-fed.
 
This product is currently out of stock. Request a Back In Stock Notification.
Lomo Iberico de Bellota, Cured - Half Loin
from Spain by 5J
A succulent piece of prized 100% Spanish Iberico dry cured sausage, rubbed with sea salt and paprika.
 
This product is currently out of stock. Request a Back In Stock Notification.
Pancetta Iberico Smoked - Sliced
from Spain by Fermin
Thick slices of hickory-smoked Spanish bacon, the legendary panceta Iberico from coveted Iberico Pata Negra pigs.
 
This product is currently out of stock. Request a Back In Stock Notification.
Pancetta Iberico Smoked - Slab
from Spain by Fermin
2012 Specialty Food Association Gold award winner! This mouthwatering panceta from acorn-fed Iberico pigs is just decadent.
 
This product is currently out of stock. Request a Back In Stock Notification.
Paleta Iberica de Bellota Ham (shoulder) - Whole, Boneless
from Spain by Fermin
A delicious boneless shoulder ham from acorn-fed Iberico Spanish pig.
 
This product is currently out of stock. Request a Back In Stock Notification.
Pure Breed Iberico de Bellota Pork Shoulder - Boneless
from Spain by 5J
A great, sophisticated gift in a great presentation: whole boneless cured and aged Shoulder ham from purebred Iberico pigs.
 
This product is currently out of stock. Request a Back In Stock Notification.
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About Spanish Iberico Ham Pata Negra

The ultimate cured ham, Spanish Jamon Iberico boasts a decadently rich and nutty flavor profile. Cured up to four years, Iberico ham has an intensely meaty flavor with a pronounced, sweet finish. Sourced from the ancient breed of pig found only in Spain’s Iberian peninsula, they are often referred to as Pata Negra (black paw) after their black hooves. Beautifully marbled, Jamon Iberico has a delicate texture, a delicious flavor, and an intense and enticing aroma. Truly a gourmet product, our Iberico de Bellota Jamon constitutes an indispensable element in every good kitchen.

Spanish ham (or Jamón) is perhaps the most delicious thing that can happen to the hind leg of a pig. Instead of cooking the ham in the oven or over the spit, Spanish ham is dry-cured. This laborious and time-consuming process consists of four stages. The first, salting, has been used for centuries. One of the oldest preservation methods, salting consists of burying the ham in salt to help draw out the moisture and prevent bacterial growth while at the same time seasoning the meat. Two weeks in salt is followed by each ham being carefully cleaned, then left to rest in cold storage. This step lasts about 90 days. After resting, the hams are taken to natural cellars called bodegas hanging for months to acquire just the right taste, texture, and aroma. The legs are carefully monitored by the ham master (Maestro Jamonero) until they're just right. While the process is intensive, the result is some of the tastiest cured meat available anywhere in the world. Purchase this traditional Spanish ham on our website, and taste

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