It is not because it is an Iberian ham and has a black hoof that it can be called "pata negra". Only one of them holds this title, and that is the 100% Iberian acorn-fed ham. In addition, there are pigs that are not of the Iberian breed, such as Duroc pigs with a white coat that can have a black hoof, but do you know why they have this designation?
Pata Negra Spanish ham according to Iberian regulations
If you are familiar with the world of ham, you will already know that there is a regulation (Royal Decree of 2014) that regulates the quality and origin of Iberian ham, shoulder and loin. Well, legally it is only possible to call pata negra Spanish ham those that come from 100% acorn-fed Iberian pigs, those that carry the identifying label on the black hoof. In fact, the iberico de bellota jamon 50% Iberian breed, which are identified with a red label, cannot be called pata negra hams.
If you want to know more, you can read this article about the different labels of acorn-fed Iberico hams.
Therefore, no matter how black the hoof of a ham leg is, it is not legal to call it this way.
Pig breeds with black hooves
Duroc pigs, the only breed of white pig that by law can be crossed with an Iberian pig, usually have a dark hoof, although not all pigs do.
The Chato Murciano breed pig, native to the region of Murcia in southeastern Spain, also has black skin and hooves, but they are not Iberian.
We can also find Iberian pigs that suffer a total or partial depigmentation of the hooves, such as the "manchado de jabugo" or the "rubio dorado", but these have black skin and if they are 100% Iberian acorn-fed ham, they can be called pata negra ham.
Why is the name "Pata Negra" used for ham?
Although it is not an exclusive characteristic of Iberico ham to have a black hoof, it does differentiate it, since, as you have seen, there may be other breeds that may have it, even Iberian pigs that suffer depigmentation, but it is a predominant factor that Iberian pigs have this colour.
Taking into account this premise, and the fact that Iberian pigs are considered to be of higher quality than white pigs, linguistically, in Spain the expression "pata negra" is used to refer to anything that we want to give it that distinguishing quality feature. For this reason, and as the 100% Iberian acorn-fed ham is the most highly valued and the best quality of all Iberian hams, this name is only used for this specific product.
Characteristics of Pata Negra Iberico Ham
100% Iberian acorn-fed hams come from purebred Iberian pigs and must be reared in the wild in the dehesas during their entire life cycle. They must be fed exclusively on acorns and wild herbs during the fattening period, the montanera, which lasts from approximately the month of October to March.
The hams are elongated, slender and have a very fine shank. Their hooves are worn out by all the exercise they get from living in the pasture, travelling up to 14 km a day.
One of the most appreciated characteristics of this product is its infiltrated fat, which turns into oil to the touch and makes the slice melt in the mouth. A food with a high level of oleic acid and very beneficial to health, even for people on low-calorie diets.
The meat is bright red in colour, and its aroma and flavour have very peculiar nuances thanks to its diet.
Where can I buy pata negra Jamon Iberico?
In our online iberico ham store we have several pieces of pata negra and all of excellent quality and certified with its numbered label that guarantees that it has followed all the requirements legally established in the regulations of Iberian quality.
The one we are most proud of, as it has the added bonus of being made without any additives or preservatives and its ingredients are only Iberian ham and salt, is the "Majada Pedroche" 100% Iberico de bellota jamon, with the differentiated quality seal of the Protected Designation of Origin DOP Los Pedroches and at an unbeatable price for hams with this extra quality seal.