Jamón ibérico (; "Iberian ham", also called
pata negra ; "black hoof", and in Portuguese "presunto ibérico") is a type of
cured ham produced in Spain and Portugal. According to Spain's
Denominación de Origen rules on food products,
jamón ibérico may be made from
black Iberian pigs, or cross-bred pigs as long as they are at least 50%
ibérico.