From the famous pata negra (black foot) pigs that roam freely in oak forests along the border between Spain and Portugal and only eat acorns (bellota), this ham is the finest grade of jamon ibérico.
It has a smooth texture and rich, savoury taste. The fat content is relatively high compared to jamón serrano. A good ibérico ham has regular flecks of intramuscular fat known as marbling.
