Pata negra from their own dehesa: Navarretinto Iberian ham

Navarretinto is a pig farm in the heart of the Extremadura dehesa, in Talarrubias (Badajoz), devoted solely to the purest Iberian pig. What sets it apart is that it only processes its own production, limited to around 13,000 pigs a year, with all its breeding sows registered in the Iberian Pig Herd Book. Everything you see here is Navarretinto Iberian ham and 100% Iberian acorn-fed charcuterie, the black-label category, the only one allowed to be called "pata negra".

Their range

• Ham and shoulder: 100% Iberian acorn-fed, hand-carved and sliced, ready to serve.
• Loin and presa: cured loin and presa, the juiciest cut of the Iberian pig, whole or sliced.
• Chorizo and salchichón: 100% Iberian acorn-fed, as whole sausages or sliced.

Before serving

Open the pack half an hour beforehand and leave the slices at room temperature, so the fat melts and releases its aroma. Never fridge-cold. To compare with other houses, see our full collection of acorn-fed Iberian charcuterie.

Add your favourites to the basket and receive them in 24-48 hours.