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Ibérico is much more than a type of Spanish ham.It is a native breed from the Iberian Peninsula, shaped by the dehesa, outdoor rearing and a long tradition of working with meat that develops fine marbling, deep flavour and a distinctive texture.
The final quality depends on far more than the colour of the hoof. Breed, feeding, movement, raw material and the producer’s priorities all matter.
The Ibérico pig has been part of the Iberian landscape for centuries, shaped by the open dehesas of south-western Spain and Portugal. Breed, landscape, movement and feeding all influence the final quality.
“Pata negra” does not tell the whole story. Ibérico can be 100%, 75% or 50% Iberian and raised under very different conditions. The label matters, but so does the producer behind it.
Bellota pigs feed on acorns, grass and natural resources during the montanera. Cebo de Campo means outdoor access, while Cebo comes from a more intensive system. These categories explain classification, but not craftsmanship.
Great Ibérico depends on knowledge, consistency, good raw material and respect for quality. Some producers control the entire process, while others work closely with trusted farmers. Both can create excellent products. We look for honest Ibérico with real character, whether exclusive or more accessible.
Ibérico pork is known for its fine marbling, giving juiciness, aroma and a rich, rounded flavour. Beyond jamón, there are cured products such as paleta, lomo, chorizo and salchichón, as well as fresh cuts including presa, pluma, secreto and lagarto.
Great Ibérico starts with genetics, animal health, space, movement, feeding and careful handling. Curing develops these qualities through salt, temperature, humidity and time. That combination of breed, landscape and craftsmanship is what makes Ibérico special.