The Alcala Brothers

What a privilege to be surrounded by renowned craftsmen and producers. I remember the first time I met the Alcala brothers in their Iberian den in Vaumarcus. Always mindful of honoring the traditions of their family heritage and know-how, a profound kindness and generosity emanate from them. Gourmets are well acquainted with this Neuchâtel family of Spanish origin, who arrived in Switzerland in the 60s. For the rest of you, the Alcala clan produces the finest Pata Negra hams in Switzerland. Exclusively for the Food Letter, they present their Pata Negra Réserve. With a curing period of around 24 months, they produce their ham in a traditional way, following the rhythm of the seasons. Made from black Iberian pigs, the whole ham is aged under cork oaks on one of Europe’s finest estates.