Known as Pata Negra Ham, the Iberian Ham is 100% Portuguese from Barrancos, obtain from the Black Iberian breed pigs' leg.
 
Subject to a controlled and natural cure, and aged in a cellar. The Iberian Pork Ham is a delicacy appreciated by the most demanding clients. A Portuguese regional product from Casa do Porco Preto de Barrancos is an excellent treat and tapa, is a compulsory presence in sausages boards to share with friends and family- An excellent option to prepare a quick and easy sandwich, and the most appreciated is the one with buttery cheese.
 
Cure Time: 24 months
Aroma: Intense, cured, and persistent
Texture: Greasy fat
Aspect: Marbled ruby and shinny
White/ Nacreous fat
Flavour: A little salty and lightly acidulous
 
After cleaning all the exterior areas (from the top and the sides) start to cut in tiny and thin slices. After finishing, cover the area you've cut with the fat that was removed from the previous cleaning to prevent it from drying and to maintain the organoleptics' characteristics.