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