One of the most representative products of Spanish gastronomy is Serrano Iberian ham. There are two types of ham depending on the pork’s breed: if the animal is Iberian the ham is called Ibérico, while ham coming from other white pork is called cured ham. There are four factors driving the quality of Ibérico ham

• The purity of the pork’s breed.
• Where grows breeding, and how much freedom it has
• Animal nutrition
• The curing time of the pork

The pork’s nutrition is possibly one of the most important aspects to label the quality. Serrano Ham’s quality is categorized taking into account the amount of acorn they have consumed.

• Jamón Ibérico de Cebo: Pork growing in a feedlot, with feed supply based on cereals and legumes.
• Jamón Ibérico de Cebo Campo: Pork growing in a wooden pasture, feeding on herbs and fodder.
• Jamón Ibérico de Bellota: Pork grows in a wooden pasture, and nutrition is based on herbs and fodder. During the period of fattening, the animal is fed with acorn and pastures for 2 or 3 months until gaining the targeted weight.

In addition to the above three groups, you might still listen the term “Jamón Ibérico de Recebo”, term which has been removed in a recent reform and which properties are similar to the “Jamón Ibérico de Bellota”. DOWNLOAD THE CATALOGUE