|
gptkbp:instanceOf
|
gptkb:Artist
|
|
gptkbp:built
|
gptkb:Iberian_pigs
|
|
gptkbp:cookingMethod
|
aging
traditional
serving
salting
slicing
sliced thinly
dry curing
modern cuisine
|
|
gptkbp:culturalEvents
|
tapas
Spanish_festivals
|
|
gptkbp:culturalSignificance
|
gptkb:Spanish_cuisine
|
|
gptkbp:exportedTo
|
various countries
|
|
gptkbp:flavorProfile
|
rich and nutty
|
|
gptkbp:fuel_capacity
|
gptkb:France
gptkb:Italy
gptkb:Japan
gptkb:Portugal
gptkb:Spain
gptkb:United_States
|
|
gptkbp:historicalSignificance
|
traditionally produced for centuries
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Pata Negra
|
|
gptkbp:is_used_in
|
red wine
|
|
gptkbp:knownFor
|
high quality
|
|
gptkbp:market
|
high
|
|
gptkbp:nutritionalValue
|
high in monounsaturated fats
source of protein
contains vitamins B1, B6, and B12
|
|
gptkbp:pairing
|
pasta
seafood
vegetables
nuts
rice dishes
salads
sandwiches
fruit
olives
charcuterie boards
|
|
gptkbp:produces
|
gptkb:Spain
|
|
gptkbp:recognizedBy
|
Denominación de Origen
|
|
gptkbp:region
|
gptkb:Castilla_y_León
gptkb:Extremadura
gptkb:Andalusia
|
|
gptkbp:responsibleFor
|
at least 24 months
|
|
gptkbp:servingTemperature
|
bread
cheese
|
|
gptkbp:varieties
|
gptkb:Jamón_Ibérico_de_Cebo_de_Campo
gptkb:Jamón_Ibérico_de_Cebo
gptkb:Jamón_Ibérico_de_Bellota
|