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  Iberico Ham Labels Explained: Black, Red, Green and White

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  What do the black, red, green and white labels on Iberico ham actually mean? Spain's official colour-coded seals identify different categories according to the pig's diet, rearing method and Iberian breed percentage. This guide explains how to recognise authentic Pata Negra, Bellota, Cebo de Campo and Cebo ham and choose the right Iberico ham with confidence.

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  Iberian Bellota Ham: Spain’s Gastronomic Treasure

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  Iberian Bellota ham is one of Spain’s greatest gastronomic treasures. Produced from Iberian pigs raised free-range in the dehesa and fed on acorns during the montanera season, it is renowned for its delicate marbling, melt-in-the-mouth texture and remarkable depth of flavour. Discover what makes Bellota ham so special, the difference between Bellota and Pata Negra, and how to choose and enjoy an authentic Iberian ham.

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  Iberico Ham vs Iberico Shoulder: Differences, Curing, Yield and Which to Choose

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  Iberico ham or Iberico shoulder: which should you choose? Although both come from Iberian pigs and follow similar curing methods, there are important differences in size, fat and bone content, yield, ageing time, flavour and price. Iberico shoulder generally contains proportionally more fat and bone, which helps explain its lower price, while Iberico ham offers more meat and usually undergoes a longer curing process.

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