de pata negra
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Spanish[edit]
Etymology[edit]
Literally, “black-footed”. The term comes from "jamón ibérico pata negra", a kind of ham made from the Black Iberian pig, which is generally considered to be among the most high-quality ham produced.
Adjective[edit]
Further reading[edit]
- “de pata negra”, in Diccionario de la lengua española, Vigésima tercera edición, Real Academia Española, 2014