Making Spanish Pata Negra ham in Hoorn: 'A matter of opening and closing windows'

Restaurant Marque in Hoorn is producing its own pata negra ham by aging black-footed pig legs in its attic. The process follows traditional Spanish methods, relying on specific ventilation techniques to cure the meat.
Based on reporting by haarlemsdagblad. Translated and condensed by LocalHeadlines.


