Can we recognize the quality of an Ibérico Ham solely by the color of the hoof?
The color of the hoof, black, is often associated with the quality of Iberian hams. “Pata negra”, “then it's good”, people think. But is this also true? Can we distinguish the quality of an Iberian ham – Jamón Ibérico just by looking at the black hoof?
We asked about Cati Gomez, ham expert and advisor of Spanish Jamón.