Frequently Asked Questions

What do the colors of the labels and seals of Iberian hams mean according to the ASICI standard?

The Iberian Quality Standard (ASICI) classifies hams using four tamper-proof colored seals that guarantee their breed purity and diet:

Black Label: 100% Ibérico de Bellota (Acorn-Fed Iberian). 100% purebred Iberian pigs, raised free-range in the dehesa (pastureland) and fed exclusively on acorns during the montanera (acorn season) and pastures.

Red Label: Ibérico de Bellota (50% or 75% Iberian breed). Crossbred pigs, raised free-range and fed on acorns during the montanera season and on pasture.

Green Label: Cebo de Campo (50%, 75%, or 100% Iberian breed). Pigs raised on farms and in the fields and fed on natural pastures, cereal feed, and some acorns.

White Label: Cebo Ibérico (50%, 75%, or 100% Iberian breed). Pigs raised on intensive farms and fed exclusively on cereal feed.

What is the difference between *Bellota* (acorn-fed) and *Cebo de Campo* (free-range grain-fed) ham?

The *Bellota* (acorn-fed) ham comes from pigs that fatten up exclusively on acorns and natural pasture in the *dehesa* (oak woodland) during the *montanera* season. The *Cebo de Campo* (field-fed) variety combines free-range grazing with selected feed.

What is the difference between Iberian Ham and Serrano or Gran Reserva Ham?

The main difference lies in the breed of pig, its diet, and the curing time: Jamón Ibérico comes from native Iberian pigs cured for 24 to 48 months, while Jamón Serrano comes from white pigs (the pink ones) cured for 12 to 18 months. The Iberian pig has the unique genetic ability to infiltrate fat within the muscle, giving the ham an incomparable juiciness, aroma, and flavor compared to the leaner, more uniform meat of Jamón Serrano.

Which format is best for me: whole, boneless, or pre-sliced?

- Whole: Perfect if you want the traditional hand-carving ritual and plan to consume it within 1–2 months.
- Boneless: Ideal if you have an electric slicer at home or want to make the most of the boneless piece. It can also be sliced ​​on a board using a very sharp knife.
- Sliced ​​/ Whole Sliced: The most practical option for consuming at your own pace; it comes in 100g packs so you don't have to worry about it drying out.

What is the actual yield of a whole ham?

For a whole Ibérico ham, the edible yield is 45% to 50% of the total weight (an 8 kg ham yields approximately 3.6–4 kg of meat). The remainder consists of bone, the hoof, and the outer rind.

Buy hams and shoulders here online. We sell 100% Iberico hams and shoulders Bellota, Pata Negra, Gran Reserva, Bellota, Cebo de Campo, Cebo and Gran Reserva Selección. Whole, boneless, sliced ​​and whole sliced ​​Iberian and Serrano hams and shoulders from Guijuelo (Salamanca), Jabugo (Huelva) and Extremadura. Our catalog also includes Cinco Jotas (5j), Beher, COVAP and Joselito hams and shoulders at the best price and of the highest quality. All our pieces have long curing periods and are carefully selected to offer the best value for money. Find out more about our hams and shoulders here.

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