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Ham

Jamón Ibérico is an air-cured ham from the Iberian pig breed, considered a delicacy and a cornerstone of Spanish high cuisine.

What do the Official Labels for Jamón Ibérico Mean?

The differences in the classification of each product (Iberian Ham or Shoulder) are regulated by four seal (label) colors:

  • ⚫ Black (Black Label): BELLOTA 100% IBÉRICO. 100% pure Iberian breed. Raised free-range in the Dehesa and exclusively fed acorns and natural resources. (Highest Quality - Pata Negra)

  • 🔴 Red (Red Label): BELLOTA IBÉRICO. 50% or 75% Iberian breed. Raised free-range in the Dehesa and fed acorns and natural resources.

  • 🟢 Green (Green Label): CEBO DE CAMPO IBÉRICO. 50%, 75%, or 100% Iberian breed. Free-range or semi-free-range rearing in the field (Dehesa), fed feed (cereals) and natural resources (herbs).

  • ⚪ White (White Label): CEBO IBÉRICO. 50%, 75%, or 100% Iberian breed. Raised in intensive farming (cebo), exclusively fed feed (cereals).

Without a Label? When not identified with a regulatory label, the product either does not come from an Iberian pig breed or does not comply with all regulatory requirements.

Why choose Iberian ham or Spanish Serrano ham?

A dish incorporating Iberian ham or Spanish Serrano ham is very different from one prepared with Parma ham. Iberian ham can be used in oven recipes (such as cheese gratin, puff pastry, cakes, tarts, pizzas, croissants, or bechamel sauce) or combined with vegetables (endive, asparagus, leek) and egg (rolls, quiches, scrambled eggs, or omelets).

Should I choose the bone-in format or the boneless format?

The choice depends on your experience and preference:

  • Convenience: For those who have never carved a whole ham, the boneless format is generally more convenient and straightforward.

  • Cutting: The bone-in format only allows for traditional knife cutting. The boneless format offers greater versatility in cutting (slicing machine, cubes, etc.).

  • Usage: The bone-in format allows for better use of the fat and the meat attached to the bone, whereas the boneless format has the external fat removed before packaging.

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