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Spanish Cured Hams: Jamón Ibérico - Iberian Ham

Posted in Spanish Delicacies

Jamón Ibérico de Bellota also known as Jamón Iberico de Montanera. This ham is the finest and is from free-range pigs that roam oak forests called la Dehesa - Extremadura.

Spanish cured hams: Jamón Ibérico - Iberian Ham

Jamón Ibérico – Iberian Ham


They are 4 quality categories for these cured hams:


  • Jamón Ibérico de Bellota also known as Jamón Iberico de Montanera. This ham is the finest and is from free-range pigs that roam oak forests in la Dehesa - Extremadura. The exercise and the diet of acorns have a significant impact on the flavour of the meat and the ham is cured for 36 months. They are free-range, acorn-fed Iberian pigs.
  • Jamón Ibérico de Recebo - This ham is from pigs that are pastured and fed a combination of acorns and grain. They are acorn, pasture and compound-fed Iberian pigs. The ham is cured for 24 months.
  • Jamón Ibérico de Campo or Jamón Ibérico for short, and also known as Jamón de Pata Negra. Pata Negra means black hoof, which only accounts for about 5% of total ham production made from the black Iberian pig. The best varieties of Pata Negra are range fed pigs, fattened on acorns in cork oak groves along the southern border between Spain and Portugal.
  • Jamón Ibérico de Pienso - This ham is from pigs that are fed only on grain. The ham is cured for 24 months.


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