According to Spain's denominacion de origen rules and current regulations on Jamón, Jamón Ibérico must be made from pure breed, or cross-bred pigs - as long as they are at least 50% Black Iberian in their ancestry. In Spain, only the black Iberian pig found in the provinces of Huelva, Guijuelo, Extremadura and Valle de los Pedroches can be classified as "Iberico".

Green-label - jamón ibérico cebo de campo. This ham is from pigs that are pastured and fed a combination of acorns and grain. You will taste a delicate flavour with good fat coverage.