The AtlasJamón Ibérico de Bellota (Pata Negra)
nutty · sweet · earthy · olive-oil-rich
About this cut
The crown jewel of Spanish charcuterie, this ham comes from free-roaming 100% purebred Iberian pigs finished on a diet of acorns (bellotas) in the oak forests of the Dehesa. The result is a deep mahogany meat shot through with ivory fat that boasts a melting point below room temperature, creating a silky, ethereal mouthfeel. Its complexity is unmatched, offering a profound depth of savory sweetness and nutty richness that lingers long after the first bite.
Taste-DNA
Sourced from the whole hind leg of the Iberian pig, where the interplay of specific muscle groups like the maza and contramaza allows for complex fat infiltration during the 36-48 month curing process.
Preparation
Cooking Guide
This product should never be subjected to heat; instead, it must be hand-carved with a specialized jamonero knife into translucent, bite-sized shavings. Essential to the experience is allowing the ham to reach an ambient temperature of 22-24°C, where the oleic acid-rich fat becomes translucent. Avoid mechanical slicers, as the friction heat can compromise the delicate lipid structure. Serve on a slightly warmed ceramic plate to maintain the fat's fluid, buttery texture.
Core Temperatures
Portions per Person
Pair with a bone-dry Fino or Manzanilla Sherry; the wine's saline minerality and flor notes act as a perfect foil to the rich, nutty fats of the ham.