I was at Fox & Obel on Saturday and they had a bit of the pata negra remaining. When I got home to eat it, though, there was a definite soapy taste to the ham. They used a slicer, but it didn't look like it had just been washed. Is the pata negra's flavour so delicate that residual soap can affect it? Regardless, I'll look for pata negra at some of these other locations.
Speaking of cured pork, they had some guanciale available, too. I think this is the first time I've seen guanciale in a store. Unfortunately, it was not very good -- I made some carbonara and it just tasted like bacon. The guanciale was more fat than it was meat, which was not my experience in Italy. I've had better luck using pancetta, and will continue to do so.