In the field of spanish ham holder, you have to be vigilant to be sure that you are buying a quality product. If you trust Lola Gourmet to make your purchases of Iberian products, you will always be right. We offer a wide range of gourmet products to delight the most demanding palates.
The term Pata Negra is reserved for hams that come entirely from Iberian pigs. Identifying it is key to knowing that what we put into our mouths is really what we pay for. In other words, the words pata negra can only be used to refer to 100% Iberian acorn products. Be it ham, loin or cured chorizo.
Spanish ham holder with all the guarantees
The jamón ibérico de bellota 100%, during its last fattening phase, is fed freely on acorns, herbs and natural resources from the pastures. When buying a ham, you have to look at two elements: the seal and the band. In pata negra hams, the seal is black and bears the 100% Iberian acorn designation. If it is the norm, the seal bears the ASICI logo. If it is a protected designation of origin (PDO), it will refer to one of the 4 Iberian names in Spain: Guijuelo, Dehesa de Extremadura, Jabugo or Los Pedroches.
On the vitola or label, reference must be made to the denomination of sale, that is, 100% Iberian acorn-fed ham. Also in sliced ham. PDO hams also bear the red and yellow quality seal of the European Union that certifies them as a PDO product. In short, 100% Iberian pig products meet very high quality standards.
A healthy product
You want to buy spanish chorizo or acorn-fed Iberian ham, surely you have heard myths and misinformation about these products to try to discredit them. The first thing is to be clear about the differences between 100% Iberian ham and crossed ham. They are distinguished from two points of view: the morphological and the organoleptic. The first thing we have to bear in mind is that the 100% Iberian piece is longer than the crossed one. In addition, the 100% Iberian cane is usually finer than that of the crossed one. On the other hand, the blade that forms the 100% Iberian hip bone is more concave.
Why? Because the 100% Iberian pig is an animal that moves through the pasture in freedom. For this reason, the skeleton of a 100% Iberian pig is more flexible and less rough. If the Duroc breed feeds without having to make any effort, the purebred Iberian, originally, had to move through the pasture to look for food.