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2011
Delicious Magazine Recipe Feature Recipes published in Princes Trust Charity 'Trusty' Cookbook Guest panellist on UKTV Food's 'Market Kitchen' Recipes published in 'Come Dine With Me Special Occasions' book Blog named as a "Media Must-Have" in Jan & Feb issue of Olive Magazine

2010
Launch of Sabrina's one-to-one private cookery tuition Guest critic on Gordon Ramsay's 'F-Word' series finale Organised Top Chef Charity Banquet for Haiti raising £70,000 for 'Action Against Hunger' Seasonal Food & Recipe Writer for 'Blue Tomato'

2009
Winner of Channel 4's 'Come Dine With Me' (West London) 'Bronze' winner in professionally judged 'AA Home Cooking Competition 2009' Appointed resident cookery columnist for Foodepedia

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Seasonal Penne Mediterraneo

Seasonal Penne Mediterraneo

Persian Split Pea, Dried Lime and Lamb Stew

Persian Split Pea, Dried Lime and Lamb Stew

Thursday, 3 December 2009

IBERIAN PATA NEGRA HAM

Pata Negra is THE most expensive ham in the world. Made from 100% pure breed Iberian black-foot pigs bred in the lush green landscapes of the Sierra Norte de Sevilla Natural Park, pigs are fed on acorns which give the meat its signature nutty and aromatic flavour. These are some seriously pampered pigs and it is the years of experience, dedication, time and patience of an expert 'Master Ham-maker' that brings such wonderful meat to our table. No wonder it is so expensive... with whole legs reaching up to £1,600 in some London stores.
I have found a great company called 'La Pata Negra' that sell 30 month cured 'Sierra de Sevilla' Altus Iberico ham for nearly half the price of what it retails at in some stores in the UK. The wonderful ham has a fantastic and unique flavour, with sweet aromatic fat and a really nutty tasting meat that is absolutely delicious. It really is too good to be eaten any way other than by itself . I could quite happily chomp away endlessly on Pata Negra and never grow tired. The chorizo is also exceptional, with its famed smoky paprika (or Pimenton) making it so versatile, great eaten by itself, sauteed with potatoes, used in stews and Paellas, sandwiches and sandwiches... It really is a fantastic ingredient that turns an otherwise bland meal into something unique.
My good friends at 'La Pata Negra' offer top quality fantastic products from Seville, with a whole range of fantastic products like Acorn-fed Chorizo cream, Acorn-fed loin, Iberian spiced sausage and Iberian shoulder ham as well as many more products to look out for in the new year too. Check out their website and sign up to the mailing list for special offers and order your wonderful ham and other products in time for Christmas by visiting:
You'd be a fool not to serve up some Pata Negra at your Christmas table this year!

4 comments:

  1. Hi Sabrina,

    Also it's important to know that not all pata negra is created equally. The ones that eat acorns have the designation "de bellota"... this is truly the best ham in the world.

    You should check out the gourmetKAZOO concept. It's a marketplace letting producers themselves sell products directly to consumers (including the UK). There is also an amazing producer of Pata Negra there... full legs especially.

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  2. Thanks Ryan... You are so right, not everyone does produce top quality meat like lucky acorn-chomping piggies of Sierra de Sevilla do! Will definitely check out gourmetKAZOO! Thanks! xx

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  3. I saw some of this at a Farmers market last year.

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  4. Ooh! Janet did you try you? You must try some! Even 100g is an ample starter for 2 with either a bit of bread or some cheese and olives! It really is very special.

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