Pata Negra - Whole Bone-in Leg


Pierna entera de Pata Negra

Joselito Iberian ham. Golden-pinkish fat with creamy soft consistency. The Pata Negra leg shade is a deep red with numerous bright marbled fat that melts in your mouth. The flavour is mild and delicate.

Joselito leg ham “Pata Negra” is not like any other. Cured for 7 years, its shape is elongated and stylized and its flesh is fragrant and delicate. Jamón ibérico de bellota, “Pata Negra” has a glossy appearance and a deep ruby red colour. It is finely marbled by the fat of the acorn which gives it a beautiful marble look and gives it great juiciness and a fine texture. The fat, which is one of the great secrets of the Iberian ham, is very aromatic and so fluid that it melts in the mouth flooding the palate with an incomparable flavour, full of nuances, intense and prolonged taste. The curing process makes el Jamón ibérico “Pata Negra” unique in it’s breed.

Iberian ham fat has a high percentage of monounsaturated fatty acids, especially oleic acid, similar to those contained in olive oil and therefore helps to maintain an adequate level of cholesterol in the blood.

In addition, Joselito Jamón Ibérico de bellota is rich in protein and contains vitamin B1, iron, zinc and magnesium, and is a totally natural food. More information on Joselito and health .


Origin: Spain
100% Natural – No preservatives or additives
Gluten free & Lactose free
Naturally cured over 36 months

Ingredients: Iberian ham, sea salt

Preservation: Keep the whole Iberian leg in a dry place at room temperature (20°C-25°C).

Usage: You should know how to carve the Joselito Pata Negra leg or for more information watch the video (need an URL). It should be consumed at room temperature between 20 and 25°C.  

Net weight: 8.5kg+ 


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