The Secrets of ‘Pata Negra’: acorn-fed 100% Iberian ham sets out to conquer the world

“100% Iberian pigs are restless animals. They walk the full time moving about, sniffing, rooting, roaming freely crossed the property and feeding connected acorns and grass,” explains Jesús García Sánchez, who rears them connected a pastureland successful Gerena, successful the state of Seville, successful south-western Spain. “The Iberian breed is everything. It is simply a unsocial merchandise successful the world.”

In their pasture, the animals graze freely successful hunt of acorns. The pigs unrecorded successful this idyllic mounting from commencement until they are slaughtered astatine the property of two. They tin screen up to 14 kilometres each day.

Jesús is 1 of the 700 breeders of 100% Iberian pigs moving for Cinco Jotas. Founded implicit 150 years ago, the institution is 1 of the astir exclusive producers of “Pata Negra” ham, a planetary delicacy that has go a awesome of culinary excellence successful Spain and Europe.

In their earthy curing cellars, thousands of hams are cautiously tended passim the curing process. The somesthesia ranges betwixt 14 and 16 °C. Humidity varies according to the season. Specialised unit dainty each limb individually, moistening it and moving it from cellar to cellar to guarantee it cures evenly.

“These cellars are nestled into the broadside of a mountain, with their outer windows connected the sides. And each level has outer windows and doors. We person a unit of betwixt 55 and 60 radical moving successful shifts passim the year, and what we bash is determination each the hams each 3 months,” explains Valeriano Ramos, ham maestro cellar.

After 3 years of curing, the ham is acceptable to eat. But first, its last prime is assessed by sight, interaction and smell.

“Whether the ham volition beryllium bully is besides determined by the fat. The abdominous indispensable beryllium runny. Then we justice it by the aroma,” says Manuel Vega, Master prime control.

The institution provides astir 700 nonstop jobs during the wintertime highest play and 250 for the remainder of the year, explains Luis González, its managing director. The terms of its Pata Negra ham is presently astir 100 euros per kilo.

Around 35% of its full accumulation is exported to 55 countries, including the United States, China and Japan. Last year, full income of 100% Iberian products reached €130 million.

“La Brida Negra, which is acorn-fed 100% Iberian ham, accounts for good nether 10% of each Iberian ham produced successful Spain. And wrong that niche, we relationship for astir 35%,” says González.

The last cardinal measurement earlier tasting the ham is cutting it.

Severiano Sánchez has been moving arsenic a maestro carver for 34 years, a assemblage helium has pursued successful 40 countries. An perfect cut, helium explains, makes the champion usage of the nutrient and enhances its flavour.

“A bully carver tin crook a mediocre ham into a large one, whilst a mediocre carver tin crook an bonzer acorn-fed 100% Iberian ham into a mediocre one,” says Sánchez.

In fact, this merchandise is becoming progressively fashionable successful European haute cuisine. The Abades Triana edifice successful Seville serves astir 90,000 diners a year. Acorn-fed 100% Iberian ham has earned a salient spot connected its menu, often paired with seasonal vegetables and adjacent fish.

“It’s a genuinely fantastic product. Firstly, due to the fact that it’s a superb product. Secondly, due to the fact that of its unsocial quality – those subtle nuances, that umami flavour – it’s simply indescribable erstwhile it comes to creating a recipe,” concludes Elías del Toro, the restaurant’s enforcement chef.