The Secrets of ‘Pata Negra’: acorn-fed 100% Iberian ham sets out to conquer the world 😊

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The text discusses the characteristics and production of 100% Iberian pigs and their ham, particularly focusing on the breeding process, curing methods, and the culinary significance of Pata Negra ham. Jesús García Sánchez, a breeder, emphasizes the uniqueness of the Iberian breed, while Valeriano Ramos and Manuel Vega detail the curing process and quality assessment. The company, Cinco Jotas, is a leading producer, exporting a significant portion of its products globally. The ham's popularity in haute cuisine is highlighted by its presence in restaurants like Abades Triana.