“Prosciutto Patanegra” takes its name from Iberian pigs characterized by dark skin and the black nail, being fed with sweet “bellotas” selected acorns just for them. Their nickname “Patanegra” is now famous and well-known not only in the Iberian Peninsula nut worldwide.
It is not just to the typical big pigs with thin legs that ham prosciutto Patanegra owes its fame: the care of the proceedings, the choice of raw materials (including the salt of Andalusia), the rules on slaughter and processing, the ancient traditions handed down from generation to generation are some of the important ingredients for a great prosciutto patanegra.
The Patanegra prosciutto is produced mainly in two regions of Spain: Andalusia and Huelva.
Once the patanegra pigs reach, after eating every day 6-7 kilos of bellotas, a weight of at least 160 kg, they are slaughtered .
The aging lasts 36 months and only at the end of this period, the prosciutto is packaged to be sold, whole or sliced by hand, and ready to be enjoyed. The prosciutto Patanegra has a purple color, a delicate flavor, firm and not too salty (is salted with salt strictly Andalusian) with a great balance of meat and fat .
The Patanegra prosciutto is great when eaten alone, but perhaps even better accompanied by the right foods and the right drinks. All over the world its spread is now very high; with bread, cheese or eaten with a salad, prosciutto patanegra is always delightful and delicious.