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".

A good ibérico ham has regular flecks of intramuscular fat known as marbling.

Product:
Red-label - jamón ibérico de bellota, produced from free-range pigs that are 75% Iberian breed. Hand-carved by the skillful Spanish carver, you will taste a fine, balanced flavour with fatty marbled texture.