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.