The Different Types
You're about to dive deeper into the fascinating world of jamón, exploring the different types, their similarities, and what sets them apart. This knowledge will not only enrich your appreciation for the craft, but also help you avoid being scammed especially in tourist-heavy spots like Barcelona's famous food market, La Boqueria, where vendors often take advantage of the general lack of consumer education in this industry.
Before we break down the types, it's important to understand what determines the name and classification of Spanish ham. Each producer must be certified by the D.O.P. (Denominación de Origen Protegida), a regulatory body that ensures the ham follows strict production standards, holds the proper licenses, and has a verifiable certificate of origin tied to the pigs.
There are three main factors that determine how a Spanish ham is classified:
Ancestry and breed of the pig
Feeding and environment in which the pig is raised
The curing process of the ham
These elements work together to define the final product's quality, name, and of course price. Let's unpack each of these factors in more detail.
The Environment and Diet
The importance of environment is often overlooked. The Iberian Peninsula offers the perfect setting for the development of this exceptional product. For Iberian pigs to thrive, they need a specific diet and habitat. Their diet consists primarily of acorns, and the Dehesa a unique Mediterranean pastureland is rich in oak trees, creating the ideal ecosystem. This low-density, natural environment allows the pigs to nourish themselves freely, consuming between 7–10 kg of acorns per day.
Another fun fact! Acorns are rich in oleic acid, the same heart-healthy fat found in olive oil.
Beyond diet, the terrain also plays a critical role. The rolling hills encourage the pigs to roam and exercise, building strong muscles and developing intramuscular fat better known as the famous marbling seen in top-quality jamón.
When it comes to curing, the hot, dry summers and cold, dry winters provide the perfect natural conditions. The low humidity limits the growth of unwanted mold by slowing the reproduction of pathogens, allowing the ham to dry slowly and evenly. Additionally, the natural variation in temperature contributes to a complex flavor profile. This is due to a process known as "sweating", where the fat inside the ham melts slightly and moves toward the surface. As it moves, it carries aromas and flavors with it, infusing the meat more deeply and adding to its richness.
It's also important to highlight that the luxurious image attached to this product is not just a marketing story it's rooted in geographical isolation and scarcity. The entry barriers into this industry are extremely high, making it nearly impossible to mass-produce jamón ibérico the way industrial farming does with other meats. This scarcity and commitment to tradition keep the quality high and the supply limited, which is why most manufactueres are multi-generational family owned businesses.
By this stage (if you're still reading, thank you!), you should have a deeper appreciation for the complexity of this niche product. And with that, we at Grand Ibérico want to reassure you that we are committed to working with only the best and most reputable producers. Our goal is to bring the finest jamón to your table a product that carries with it years of curing and generations of craftsmanship.
We believe it's essential to honor and represent not just the product, but also the animal and the people behind it.
Back to the Different Types
There are two main types of pigs used in cured ham production. The first is the common "white" pig, which makes up 93% of the global pig population. These pigs are used to produce widely consumed products like jamón serrano and prosciutto.
However, the rare remaining 7% belong to the Iberian breed, found only in southwestern Spain. This breed produces the gourmet delicacy known as jamón ibérico a product that is truly in a league of its own.
At Grand Ibérico, we specialize in this exclusive 7%. To truly understand its value, it's important to explore the four different types of jamón ibérico, each marked by a colored label that denotes its quality, breed purity, diet, and lifestyle. These labels, in descending order of quality, are: black, red, green, and white.
The Black Label – "Pata Negra Bellota" (100% Ibérico, Acorn-Fed)
This is the highest quality jamón. The pigs are 100% purebred Iberian both mother and father from full Iberian lineage. Raised in the Dehesa (the Mediterranean pasturelands of southern Spain), they roam freely in their natural habitat until the age of about two years, reaching a weight of 160–180 kg. In contrast, industrial "white" pigs are typically slaughtered at just five months, weighing around 100 kg.
Their diet consists almost entirely of acorns, which are rich in oleic acid (the same healthy fat found in olive oil). The result is a jamón with a luxurious, complex, and unforgettable flavor, often described as melt-in-your-mouth perfection.
The Red Label – "Bellota" (50–75% Ibérico, Acorn-Fed)
These pigs enjoy the same rich acorn-based diet and free-range lifestyle as black label pigs. However, they are not 100% purebred Iberian. Usually, the mother is full Iberian, while the father is a crossbreed with a white pig. This results in a pig that is 50% or 75% Iberian.
Despite the crossbreeding, the taste remains rich, nutty, and smooth, with the same melt-in-your-mouth quality, though slightly less intense than the black label.
The Green Label – "Cebo de Campo" (50–100% Ibérico, Cereal-Fed with Outdoor Access)
These pigs are not necessarily purebred and can range from 50% to 100% Iberian. Unlike their black and red label cousins, they are not acorn-fed. Their diet consists of cereals and legumes a more commercial and cost-effective feed.
However, they still enjoy a semi-free-range lifestyle, meaning they can roam outdoors, which allows for some muscle development. The taste is milder and less complex, with less marbling and depth, but still retains quality compared to industrial meats.
The White Label – "Cebo" (50–100% Ibérico, Cereal-Fed, Farm-Raised)
This is the lowest grade of jamón ibérico. These pigs may be 50%, 75%, or even 100% Iberian, but they are raised exclusively on farms (not the free-grazing land), with limited space for movement. Their diet is also made up of cereals and legumes, but their restricted lifestyle stunts natural muscle development and marbling.
The result is a jamón that is mild, lean, and lacking the depth of flavor found in higher-quality labels. Some describe it as pleasant but unremarkable, especially in comparison to the Bellota varieties.
Understanding these classifications is essential for making an informed purchase and avoiding overpriced, low-quality products disguised as premium. At Grand Ibérico, our mission is to bring authenticity and excellence to your table by sourcing only from certified, high-quality producers. We believe the value of jamón ibérico goes far beyond taste it represents heritage, respect for nature, and artisanal skill honed over generations.