What Spanish cured ham from free-range pigs is known as 'pata negra'?

What Spanish cured ham from free-range pigs is known as “pata negra”? The answer is jamón ibérico. This prized Spanish ham is made from Iberian pigs, especially those raised in western and southwestern Spain.

The nickname pata negra, meaning “black hoof,” refers to the dark hooves associated with certain Iberian pigs. However, hoof color alone is not a complete guarantee of quality or breed. The most prestigious ham is jamón ibérico de bellota, produced from pigs finished on acorns during the montanera season. Their outdoor grazing and long curing period contribute to the ham’s rich flavor and marbled fat.

Jamón ibérico is dry-cured for an extended period, often many months or more than two years, depending on the product. Its meat is sliced very thinly and served on its own, with bread, or alongside other Spanish foods.

It is not the same as jamón serrano, which generally comes from white pig breeds and follows a different production classification. Prosciutto is an Italian cured ham, while speck is a smoked, seasoned ham from the Alpine region. The word ibérico identifies the pig breed and does not by itself mean every example is acorn-fed.