What is Iberian pork?

Ibérico pork (Spanish: cerdo ibérico ) comes from the unique black pig of the Iberian Peninsula, also known as Pata Negra due to its dark hooves. It is considered one of the top raw materials of Spanish and Portuguese gastronomy, giving products such as the famous jamón ibérico (Spanish prosciutto). Ibérico pigs have the ability to store high levels of intramuscular fat (with intense “marbling” in the meat) and when traditionally raised in oak forests based on acorns, they produce meat with a particularly rich, umami flavor. Their fat contains over 55% oleic acid (monounsaturated fat) and over 75% total unsaturated fat in cases of acorn-fed farming, making it the most “heart-healthy” animal fat. Below we present a complete report on Ibérico, from the regions and breeds of breeding to the products, production methods, quality characteristics and its famous producers.

Breeding countries & regions

The Ibérico is a native breed of pig of the Iberian Peninsula and is traditionally raised in Spain and Portugal . In Spain, breeding is mainly concentrated in the southwest and center-west: in Andalusia (especially in the provinces of Huelva – Jabugo region – and Córdoba ), in Extremadura (provinces of Cáceres and Badajoz ), as well as in parts of Castile (e.g. province of Salamanca , region of Guijuelo ). Breeding is also reported in areas of Castile-La Mancha (e.g. part of Ciudad Real ) and western Andalusia ( Seville ). In Portugal, black Iberian pigs are raised mainly in the center and south, centered in the Alentejo region. There they are often called porco preto alentejano (Alentejo black pig) and are part of the local tradition, with annual festivals such as the Feira do Porco Preto in their honour. These areas have extensive oak -covered forest pastures (dehesas) , essential for the free grazing and fattening of Ibéricos on acorns. Each animal requires at least 1–3 hectares of forest, as an oak tree can produce ~20 kg of acorns per year, and many oaks are required to feed a pig during the fattening season. Outside of Ibérico, breeding of purebred Ibérico is rare – small farms in other countries (e.g. the USA) have imported Ibérico, but authentic production is limited to the traditional regions of Spain and Portugal.

Tribes and genealogy

The name “Ibérico” is protected by regulations that impose a certain purity of breed. There are pure (100%) Ibérico pigs as well as approved crosses with Duroc (an American breed of pig). According to the law, products labeled “Ibérico” must come either from purebred black Iberian pigs or from crosses where at least 50% of the lineage is Ibérico (and the other line only from Duroc). That is, only the crossing of Ibérico with Duroc and a minimum purity of 50% Ibérico is allowed, so that the offspring is considered commercially “Ibérico”. The highest quality products come from 100% Ibérico (and usually these are labeled “pata negra”). Intermediate cases are usually 75% or 50% Ibérico, which is mandatory to be indicated on the product label .

To ensure purity, there is an official pedigree register . When an animal is 100% Ibérico ( both parents are purebred Ibérico ), producers can use the term “puro” (e.g. “100% ibérico puro”) and this fact is certified by the competent bodies. Accordingly, in crossbreeds e.g. 50% or 75%, the percentage (% Ibérico) is stated on the label. Purebred Ibéricos are genetically unique – descendants of ancient Mediterranean wild boars – and have a great capacity to deposit intramuscular fat (and fatten up on acorns), unlike common white pigs. That is why in Spain they are jokingly called “the olive oil with four legs” , as they can convert a diet of acorns and herbs into high-oleic acid fat.

Product types and fine cuts

The Iberian pig yields a range of exquisite products, from famous cold cuts to special fresh cuts of meat. The most important categories include:

• Jamón Ibérico: The top product – the hind leg of the pig (the rind), salted and matured for 24 to 48 months. Jamón ibérico de bellota (from selected pigs fed on acorns) is distinguished by its soft texture, intense aroma and deep, rich flavour with a pronounced marbling of fat. It is considered an internationally renowned delicacy and one of the most expensive cured meats in the world, with demand comparable to Kobe beef. A similar product from the foreleg is Paleta Ibérica (shoulder blade), which is smaller in size and matured for a shorter period.

• Lomo Ibérico: The lomo fillet , i.e. the clean long dorsal muscle (without the pancetta fat). It is consumed either as fresh meat or usually as a cured/paprika-cured lomo strip (similar to salami but from a whole muscle). It has a lean but tender texture and an intense aroma. Also, Solomillo Ibérico (solomillo) is the inner fillet (middle tenderloin), the softest and leanest cut, with a cylindrical shape. In black pig, solomillo is extremely tender; it is recommended to cook al punto (medium) so as not to dry out, it is often served with rich mushroom or cheese sauces.

• Presa Ibérica: The “presa” – one of the finest fresh cuts. It is a well-marbled muscle (~500g) located next to the shoulder blade, in the upper part of the shoulder (near the beginning of the neck). It has the highest intramuscular fat infiltration, giving it a ribeye -like appearance with white veins of fat. Presa is extremely juicy and tender – ideal for grilling or frying (medium rare), for carpaccio or as a raw material in fine cold cuts (e.g. traditional morcón ibérico ).

• Secreto Ibérico: The “secret” of the pig – a relatively small cut (~150–200g) that was less well known in the past, hence the name. It is a flat muscle between the shoulder blade and the loin , near the point where they join the pancetta. It has thin layers of muscle alternating with layers of fat, forming a wide fillet with excellent flavor and tenderness . Secreto is particularly delicious grilled or pan-fried (usually medium), but can also be used in minced meat for juicy burgers or slow-cooked (pulled pork).

• Pluma Ibérica: Another small and sought-after cut (~80–100g each, two per pig), which is found at the front end of the back (near the shoulder blades). Pluma is thin but wide, with a balanced distribution of lean meat and thin veins of fat . It is considered one of the most tender cuts – ideal for quick grilling over high heat, so that it browns on the outside and remains juicy in the center. It is often served sliced, accompanied by seasonal mushrooms or other gourmet garnishes.

In addition to the above, the Iberian pig also produces other parts: corteza (lagarto – a thin strip of meat along the backbone), abanico (a thin piece around the ribs), cheeks (carrillada – for stews), pancetta, etc. Traditional cold cuts are also produced such as sausages, chorizo ibérico, salchichón ibérico (based on Ibérico meat and fat, often from bellota animals). However, jamón ibérico remains the most famous product, with a special position and high price internationally.

Ibérico breeding & feeding methods

Ibérico pig in dehesa (oak forest) during the montanera period – free grazing in a meadow with oak trees, where it consumes large quantities of acorns.

The breeding of Iberian pigs follows traditional practices that have a decisive influence on the quality of the meat. It is based on a system of extensive grazing in the characteristic “dehesa” – sparse oak groves (mainly from oak species such as Quercus ilex – holm oak, cork oak, etc.). The pigs grow up free , constantly moving in this natural habitat and consuming various natural foods : grasses, herbs, roots, even weeds and bulbs. Until the age of weaning and shortly after, they are fed with cereals (barley, corn) for growth, but after that the best quality pigs spend most of their lives in the dehesas .

The final fattening phase, the so-called montanera (autumn-winter), is decisive for the aroma and taste of the final product. During the montanera, the selected pigs are released into the oak-covered forests and feed almost exclusively on fallen acorns (bellotas) and wild grasses. During this period, lasting 2–4 months (usually November to February), each animal can consume up to 7–8 kg of acorns per day , totaling more than 600–700 kg of acorns during the season, while also receiving intense exercise (constant walking and digging to find food). It is this combination of diet and exercise that gives jamón ibérico de bellota its characteristic acorn aroma and slightly sweet, nutty aftertaste .

Based on feeding/breeding practices, three main categories of fattening are typically distinguished:

• Cebo: Intensive rearing in a stable or enclosure ( cebadero ), with a diet exclusively of mixed fodder – mainly cereals (barley, corn) and legumes. “de cebo” pigs do not have access to acorns or significant exercise space. They produce the basic Ibérico quality with less aromatic fat and a greater deposition of subcutaneous fat.

• Cebo de campo: Semi-free range . The pigs are raised in open fields or sparse forests (dehesas) , with exercise and access to natural vegetation, but are also fed fodder (cereal/legume mixtures) in addition to what they graze. They sometimes consume a few acorns when they fall, but not in sufficient quantity to be classified as bellota . Cebo de campo meat has a better texture and flavor than simple cebo, due to exercise and a mixed diet.

• Bellota: Free-range in the dehesa during the critical fattening period with only acorns and natural pastures . Bellota pigs spend at least one montanera (often two) eating exclusively acorns and grass, with no additional feed. Before the montanera they may have been fed a little feed, but not in the final stage. This produces the highest quality: the animals acquire a lot of intramuscular fat with high oleic acid, while exercise gives them thinner bones and better muscle structure. Their fat has absorbed the aromas of the acorns, giving the jamón a unique flavor.

(Note: There was also a category of “ recebo ” in previous years – pigs that ate acorns but did not gain weight and ended up with additional feed – but since 2014 the term has been abolished to avoid confusion.)

Categorization system – “Color labels”

To ensure transparency for the consumer, Spain has (since 2014) implemented an official color-coded system for each jamón/paleta Ibérico. Each ham (skin or shoulder) carries a plastic band (brida) of a specific color, which indicates both the nutritional category and the purity of the breed. In summary, the following applies:

Color	Category	Breed percentage	Nutrition / Breeding
Black	Jamón 100% Ibérico de bellota (Pata Negra)	100% Ibérico (purebred)	Bellota: free grazing, only acorns during the fattening season.
Red	Acorn-fed Iberian ham	50% or 75% Ibérico (crossbred)	Bellota: (as above, acorns) – but comes from animals that are not purebred. The exact % Ibérico is stated on the label.
Green	Jamón Ibérico de cebo de campo	50%, 75% or 100% Iberian	Cebo de campo: raised in fields/forests, diet with animal feed + some natural grazing .
White	Iberian ham with fat	50%, 75% or 100% Iberian	Cebo (intensive): stabled farming, diet only with grains/feeds.

Based on the above, the highest quality is considered the black label (100% Ibérico bellota), where the term "Pata Negra" is often used - now officially permitted only for this category. The red label also indicates bellota but from crossbred pigs (e.g. 50% Ibérico), while the green and white correspond to farms with lower nutritional value (with the green one excelling due to outdoor exercise). Every jamón/paleta product that meets the criteria must carry these quality seals , helping the consumer know what they are buying.

Meat properties and nutritional characteristics

Ibérico stands out for the unique taste and texture of its meat, a result of both its breed and its breeding. Intramuscular fat is high, giving visible marbling (small “veins” of fat within the muscles) – this contributes to the exceptional juiciness and tenderness of the cooked meat, but also to the rich flavor of the mature jamón. Particularly in bellota products, this fat has been infused with aromatic substances from acorns, giving it a sweet, nutty-milky tone and an intense umami character. The Iberian pig and especially its jamón are known to be among the foods with the highest content of natural glutamate (the amino acid responsible for the umami flavor), comparable to mature cheeses or green tea.

Although pork is generally considered fatty, in the case of Ibérico, the fat content has a healthier composition. Studies show that the fat of Ibérico pigs (especially bellota ) contains over 55% monounsaturated fatty acids (mainly oleic acid, the same that predominates in olive oil). In total, over 75% of the fat is unsaturated, making it the most heart-healthy animal fat – healthier even than some vegetable fats. The consumption of jamón ibérico (in reasonable quantities) has been associated with increased “good” HDL cholesterol and a reduction in LDL, thanks to oleic acid. In addition, Ibérico meat is rich in high-quality protein and provides a wealth of vitamins and minerals. The B vitamins (B1, B6, B12) stand out – a portion of jamón can cover a significant percentage of daily needs. It also contains significant amounts of iron, zinc, phosphorus and magnesium. Even antioxidants are present in higher levels in pigs fed on acorns and wild grasses (e.g. vitamin E, selenium).

Compared to common white pork, Ibérico has a lower proportion of saturated fat and a more balanced lipid profile. Of course, the absolute percentage of fat in mature jamón remains ~30%, so – despite its benefits – it is recommended to consume it in moderation, as with all cured meats. In terms of calories, 100g of jamón ibérico provides ~300–350 kcal. However, due to its intense flavor, a few slices are enough to satisfy the palate.

Overall, Ibérico meat and especially its jamón are considered a treasure trove of flavor and part of a balanced Mediterranean diet, when consumed judiciously. It is no coincidence that many chefs and experts call jamón ibérico “the top gastronomic product of Spain” , comparable to caviar or truffle in esteem.

Quality certifications (PDO, Associated Bodies)

The production of Jamón Ibérico is controlled by a network of protected designations of origin and quality bodies. In Spain, 4 PDOs have been established specifically for jamón ibérico, based on traditional production areas. These are:

• DOP Jamón de Guijuelo – covers producers mainly in the province of Salamanca (Guijuelo region) and neighboring areas of Castile-León, Hectares, and even northern Andalusia. It is the largest in terms of production volume (over 60% of all jamón ibérico).

• DOP Dehesa de Extremadura – refers to production in the fertile dehesas of Extremadura (provinces of Cáceres and Badajoz). This region has over 30% of all dehesa in Spain (~1 million hectares) and produces famous bellota (often smaller and very sweet).

• DOP Jamón de Jabugo (formerly Huelva) – includes producers in the mountainous Jabugo region of Huelva (Aracena y Picos de Aroche park). The village of Jabugo is legendary for its jamón (the main square is called Plaza del Jamón ) and is home to companies such as 5J. The Jabugo name is considered synonymous with top quality throughout the world.

• DOP Los Pedroches – covers the Valle de Los Pedroches region in northern Córdoba (Andalusia), a large plateau with oak forests. Jamón Los Pedroches is characterized by an intense aroma and a pink to purple-red color, with fine fat filtrations. Production is supervised by the local cooperative COVAP and has gained a reputation for 100% ibérico bellota with a high oleic acid content.

Each of the above PDOs follows strict regulations regarding the breed, nutrition, minimum maturation time and organoleptic characteristics of the jamón/paleta it certifies. At the same time, in Portugal there is also a protected designation of origin for Iberian pig ( PDO Presunto de Barrancos in Alentejo among others), ensuring the traditional Portuguese method.

In addition to the PDOs, the Ibérico sector also has independent quality bodies. The most important is the “Consorcio del Jamón Ibérico Español” – an independent, non-profit association created in the 1990s with the support of the state organization ICEX and producers. The Consortium’s goal is to promote the Jamón Ibérico brand internationally and to guarantee that exported products meet high quality criteria (e.g. minimum maturation times, organoleptic control). Products bearing the Consorcio seal have passed additional quality controls beyond the legislative ones. Similarly, for jamón serrano there is the Fundación Jamón Serrano, but for Ibérico the Consorcio is the main interprofessional body. Finally, ASICI (Asociación Interprofesional del Cerdo Ibérico) is the interprofessional organization that represents breeders and producers within Spain, having helped define the labeling system and maintain traceability.

Famous farms and production houses

Ibérico is associated with family businesses and cooperatives that have a long tradition. Some examples of leading producers include:

• 5J – Cinco Jotas (Sánchez Romero Carvajal): Perhaps the most famous brand of jamón ibérico worldwide. Based in Jabugo (Andalusia) and founded in 1879 by Juan Rafael Sánchez Romero – the first purebred Ibérico slaughterhouse in the region. The company Sánchez Romero Carvajal (now part of the Osborne group) has been producing exclusively 100% Ibérico bellota (under the trade name 5J or Cinco Jotas ) for 140+ years. Jamón 5J is considered a benchmark for the quality of Pata Negra Jabugo and has won numerous awards.

• Joselito: Perhaps the most historic house, it was founded in 1868 in Guijuelo (Salamanca) by Eugenio Gómez. It remains a family business (6th generation) and produces exclusively 100% Ibérico products, with an emphasis on bellota. Jamón Joselito Gran Reserva is often called “the best jamón in the world” by gastronomic critics. Famous chefs (Ferran Adrià, Joël Robuchon, etc.) and gurus such as Robert Parker have praised Joselito as “a treasure of Spain”. Its pigs are raised on 170,000 hectares of forests in Salamanca, Extremadura, Andalusia and Alentejo, with ~3 hectares per animal, while maturation lasts at least 36 months in natural cellars.

• COVAP (Los Pedroches): A large livestock cooperative based in Pozoblanco, Córdoba , founded in 1959. COVAP (Cooperativa del Valle de los Pedroches) has become a model of vertically integrated production: from the management of dehesa lands in the Los Pedroches area to the slaughtering and maturing of P.D.O. products. It is famous for its “Alta Expresión 100% Ibérico de Bellota” line with black label (DOP Los Pedroches), which presents an extremely aromatic fat with a high oleic content. The cooperative maintains strict quality controls and has won international taste awards.

• Sánchez Romero Carvajal: The historic house behind 5J deserves a special mention. Founded in 1879 in Jabugo, it was a pioneer in the systematic breeding of purebred Ibérico. It combined tradition (Sánchez Romero family) with commerce (Carvajal family) creating a model of quality . Today, in addition to 5J jamones, it also produces other products (sausages, pata negra preserves, etc.), always from its own acorn-fed breeders.

• Bernardo Hernández (BEHER): A company in Guijuelo (Salamanca), known for its excellent quality jamón. In fact, the BEHER product “Bellota Oro” has received international recognition – it was voted “best jamón in the world” at IFFA competitions in 2007, 2010 and 2013. BEHER controls the entire chain from farming to maturation, and its facilities in Guijuelo are a hub for gastronomic tourism.

• Other well-known producers : Embutidos Fermín (first exporters of jamón Ibérico to the USA), Jamones Eíriz (200-year-old family business in Jabugo), El Extremeno – Señorio de Montanera (cooperative of 60 breeders in Extremadura), Jamones Carrasco (Guijuelo), Covap , Monte Nevado , etc. Many of them have modernized their production, without sacrificing the tradition of long maturation and extensive breeding.