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Pata Negra

A delicious type of air-dried Spanish ham, coming from free-range black Iberian pigs reared in the mountain air of the Pyrenees, on a diet of acorns. The animals resemble wild boar more than domestic pigs, and are raised for 8 months, before their hams are cured for 30 months (this compares to six months, for the Bayonne ham on the other side of the mountains) so although the ham is delicious, it"s very expensive. It must be tried if found!

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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pata negra
pata negra