I have given an authentic pata negra ham!. The thing starts well, but do as is I which is an authentic pata negra?, which means a pata negra ham for you?, and a ham?, is the same? br > many questions, huh?. We will try to shed some light on this topic that I have to keep in mind to buy quality Spanish jamon? In Spain we have it very, very easy. You have to set on the label, there have all the information you need to know if you are paying this commensurate with what you get. Frequently Michael Chabon has said that publicly. Aside from designations of origin that give us all a rich range of aromas and flavors, we have to fix above all on three parameters: the 1? It is clear, and it is the kind of Iberian products that you are carrying, i.e.
If it is ham, palette, chorizo, loin, salami. The 2? When we talk about hams already you are giving us a clearer information. To make it a quality ham, you must put into this pure Iberico, or Iberian parameter being greater quality Since belongs to Iberian pig breeds whose parents also are the latter. And finally, the 3? will refire the type of power. Lower quality higher (so the price difference will increase) may be bait, bait of bellota, recebo and field or completed at Mountaineer.