ABOUT IBERIAN HAM

RESERVA NATURAL

The good Iberian ham is raised, cured and tasted slowly. More and more scientific studies confirm the benefits of eating slowly, enjoying the outdoors, dedicating time to work and to leisure, exercising, cooking natural and unprocessed food free from additives, etc.

The good Iberian ham is raised, cured and tasted slowly. More and more scientific studies confirm the benefits of eating slowly, enjoying the outdoors, dedicating time to work and to leisure, exercising, cooking natural and unprocessed food free from additives, etc.

Farmers who opt for extensive raising in dehesas take more risks, obtain less production and must wait longer for the pig to reach the ideal size. However, they can feel proud because they are an example of sustainable and organic livestock, genuine guardians of nature and tradition.

Reserva Ibérica contributes to protect the dehesas. We defend the values of slow food and the Mediterranean lifestyle.

THINGS THAT NOBODY TELLS YOU ABOUT IBERIAN HAM

Not all the Iberian hams are Pata Negra hams, nor all the Pata Negra hams are Iberian hams.

The hoof of a mixed breed ham, a crossbreeding between Iberian pig and white pig, may be black. The hoof of one of the most limited and valued breed in the world, Manchado de Jabugo, is white.

Good Iberian ham pairs better with champagne or cava than with red wine.

The flavour of red wine tannins is so intense and particular that can be hide nuances of Iberian ham. If you choose a red wine, it might be better a smooth vintage wine. Fine wine and ham is the perfect combination.

A ham may be labelled as Iberian even if it is not a pure-bred ham such as ham from 50% Iberian pigs.

Fat is the best preservative.

If you want to avoid a ham to dry out prematurely, you just need to keep the external fat layer and use it to cover it. The ham will preserve its aroma, texture and flavour.

RESERVA IBÉRICA, GENUINE PATA NEGRA

An Iberian ham is only a genuine “pata negra” if it is 100% pure-bred.

Even if it is labelled as “Iberian” or “Acorn-fed”, it does not mean that it is a “pata negra” ham, because it may be a crossbreeding with Duroc breed pigs.

At Reserva Ibérica, you will find excellent pure-bred hams with a good genetics. Only a pure-bred ham guarantees you that you will taste a genuine Iberian pig that has been fed by acorn and free-range, as tradition dictates.

Without substitutes.

BREED

100% Iberian pure-bred

BREEDING

Dehesa. Free-range

FEEDING

Acorn (during a period of time called montanera) and fresh pastures without fodder

CURING TIME

From 36 to 60 months of slow, natural and artisanal curing time.