The pata negra — Spain's black-footed Iberian pig — produces the most marbled, flavour-dense pork on earth. Its rear legs sell as jamón ibérico de bellota for up to $4,500 each.
Its belly has the same extraordinary fat profile. Nobody had ever brought it to the American breakfast table. Until now.
These pigs walk 8–9 miles per day through the dehesa — Spain's ancient oak woodland. The acorn diet drives oleic fatty acids deep into the muscle. The result is intramuscular marbling unlike any other pig on earth.
The same chemistry that makes olive oil heart-healthy runs through every rasher.
Cured in Extremadura by a USDA FSIS-eligible establishment to a proprietary recipe. Every ingredient — the salt, the paprika, the smoke wood — is native to Spain.
Smoked over the same encina oak that fed the pig. Vacuum-packed. Shipped to your door.
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