Jamón ibérico (; “Iberian ham”, also called pata negra and carna negra ; “black hoof”) is a type of cured ham produced mostly in Spain, but also in some Portuguese regions where it is called presunto ibérico (). According to Spain’s Denominación de Origen rules on food products, the jamón ibérico may be made from black Iberian pigs, or cross-bred pigs as long as they are at least 75% ibérico.
