Jamón ibérico: curing stages and grading

Extremadura and Huelva, Spain

The most complex and valued cured meat in the world — the hind leg of the Iberian pig, salted, dried, and aged for 24-48 months through a process that begins in the dehesa (oak woodland) where bellota (acorn) pigs fatten on fallen acorns in autumn. The acorns flood the pig's fat with oleic acid — the same healthy fat as olive oil — which prevents the fat from going rancid during the long cure and gives jamón ibérico de bellota its extraordinary marbled, flavoured fat. The grading system determines quality: Jamón Ibérico de Bellota (100% Iberian pigs, free-range acorn diet — black label); Jamón Ibérico de Cebo de Campo (free-range, pasture and some acorn — green label); Jamón Ibérico de Cebo (pen-raised, grain diet — white label). The breed percentage (50%, 75%, 100% Iberian) is also specified.

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