Iberic Ham
| Characteristic | Serrano Ham | Iberian Ham (Cebo) | Iberian Ham (Acorn-fed, Bellota) |
|---|---|---|---|
| Pig Breed | White pig (non-Iberian) | Iberian pig (50%, 75%, or 100% pure) | 100% Iberian or high purity |
| Feed | Feeds, cereals, leftovers | Feeds, cereals, legumes | Acorns, grasses, herbs from the dehesa |
| Curing | 12-18 months | 24 months or more | 36 months or more |
| Label | Green | White | Black or Red |
| Flavor and Texture | Less intense, drier | Moderate flavor, less juicy | Intense, juicy, with infiltrated fat |
| Lean Color | Pale red | Darker red | Dark red with nuances |
| Fat | White, less infiltrated | White, moderately infiltrated | White, highly infiltrated |
| Price | More affordable | Intermediate | More expensive |
| Rearing Conditions | Farms | Farms, with less freedom | Dehesas, with considerable freedom |
| Aroma | Less complex | Moderately complex | Very complex, with acorn notes |
| Designation | Not always with PDO/PGI | May have PDO/PGI | Generally with PDO/PGI |
Notes:
- PDO/PGI: Protected Designation of Origin/Protected Geographical Indication, which are quality certifications ensuring the product has been produced in a specific region following traditional methods.
- Acorn-fed Iberian ham, also known as Iberian ham de bellota, is considered the most exquisite due to its acorn-based diet that results in high-quality fat.
- The red label on Iberian ham indicates a crossbred Iberian pig, while the black label signifies a 100% purebred Iberian pig.