{"id":2080,"date":"2016-08-31T09:30:29","date_gmt":"2016-08-31T07:30:29","guid":{"rendered":"https:\/\/gusto.it\/?p=2080"},"modified":"2016-08-10T15:30:34","modified_gmt":"2016-08-10T13:30:34","slug":"black-pea","status":"publish","type":"post","link":"https:\/\/gusto.it\/en\/pata-negra\/","title":{"rendered":"When you say Pata Negra\u2026"},"content":{"rendered":"

When we say Pata Negra<\/em> We immediately think of the Spanish ham par excellence and the mouth waters immediately and the desire to savor its fine taste comes immediately. In reality \u201cPata Negra\u201d is a common but improper term since it would be more correct to talk about ham (\u201cJamon\u201d)<\/strong> Iberian<\/strong> declined in its tasty varieties. The substance however is that the quality of this product which is a source of pride for Spain is very high and is a pleasure for the palate and the sense of smell.<\/strong>Generally speaking, yes Jamon<\/em> Iberian is a type of ham that comes from the crossing of two specimens which at a genetic level are at least 50% of the Iberian breed (in order to be able to distinguish it from Jamon serrano<\/em>). Strictly with the term Pata Negra, following the new classification of 2015<\/strong>, we can only mean a type of ham that respects specific parameters of pig breed and diet. The classification of Iberian hams is based on the purity of the pig and the way in which it is fed, in particular the quantity of acorns it eats. With the new rules, the Recebo, obtained from pigs raised on pasture and fed with herbs and natural feed, has been abolished and additional supplements have been added to allow it to reach the optimal weight.<\/p>\n