The new quality norm for bellota ibérico ham was approved on the first trimester of 2014, giving rise to a new classification of the different qualities within bellota ibérico ham;a classification that is based not only on names but also on a colour system to be found on labels, which greatly helps reckoning.
Following the new normative within the bellota ibérico ham, we can find 4 categories which arise from the different breed and feeding combinations. In terms of breed, the categoriesessentially refer to the grade of purity of the breed itself, in other words, if it is or not mixed with white breeds (mainly Duroc). In terms of feeding, it refers to the type of feeding the pork receives (acorn, feed, or a combination of both), as well as the way itreceives it (free-roaming on the fields or at a farm).
This new normative makes also strong requirements in what concerns images, so as to ensure that pigs that have never seen the outsides of a farm are not accompanied by beautiful field photos when their products are commercialised. In the same way, it restricts the use of the expression PATA NEGRA, to the highest quality amongst the bellota ham’s: de bellota 100% ibérico.
The easiest way to understand the differences amongst the qualities is following the table below, which allows you to make a comparison on all the relevant production values, which include not only breed, feeding and rearing, but also other variables arising from the different combinations amongst those three.100% Ibérico Bellota ham 50% Iberico Bellota ham Cebo de Campo Cebo
Breed 100% Ibérico 50% to 75% Ibérico 50% to 75% Ibérico 50% to 75% Ibérico
Feeding Bellota Bellota Feed Feed
Rearing Free-roaming in the Dehesa Free-roaming in the Dehesa In an outside pen In a farm
Average age at slaughter 22months 14months 12months 10months
Average drying time 42months 30months
20months
20months

These differences on production naturally result in significant differences on the final product, otherwise there wouldn’t be room but for the most economic products!These differences we will find mainly in taste, aroma and texture, but also on colours and shapes. As it will not always be possible to try the product before buying it we will give you some differentiating traits that will help you to choose just on sight and touch.
100% Ibérico Bellota ham 50% Iberico Bellota ham Cebo de Campo Cebo
Average end product weight 7kg 8,5kg 10kg 12kg
Shape Slim andslender leg up to the calf Diverse depending on the ham Diverse depending on the ham Diverse depending on the ham
Meat colour Bright and intense redwith white marvelling Red with white marvelling Red with a certain marvelling Red tending to purple
Fat colour Yellowy White to yellow Whitish White
Texture Very greasy on the exterior, even dripping oil Greasy on the exterior Tending to greasy on the exterior Dry on the exterior and not too fibrous

The new quality norm for bellota ibérico ham was approved on the first trimester of 2014, giving rise to a new classification of the different qualities within bellota ibérico ham;a classification that is based not only on names but also on a colour system to be found on labels, which greatly helps reckoning.
Following the new normative within the bellota ibérico ham, we can find 4 categories which arise from the different breed and feeding combinations. In terms of breed, the categoriesessentially refer to the grade of purity of the breed itself, in other words, if it is or not mixed with white breeds (mainly Duroc). In terms of feeding, it refers to the type of feeding the pork receives (acorn, feed, or a combination of both), as well as the way itreceives it (free-roaming on the fields or at a farm).
This new normative makes also strong requirements in what concerns images, so as to ensure that pigs that have never seen the outsides of a farm are not accompanied by beautiful field photos when their products are commercialised. In the same way, it restricts the use of the expression PATA NEGRA, to the highest quality amongst the bellota ham’s: de bellota 100% ibérico.
The easiest way to understand the differences amongst the qualities is following the table below, which allows you to make a comparison on all the relevant production values, which include not only breed, feeding and rearing, but also other variables arising from the different combinations amongst those three.

100% Ibérico Bellota ham 50% Iberico Bellota ham Cebo de Campo Cebo
Breed 100% Ibérico 50% to 75% Ibérico 50% to 75% Ibérico 50% to 75% Ibérico
Feeding Bellota Bellota Feed Feed
Rearing Free-roaming in the Dehesa Free-roaming in the Dehesa In an outside pen In a farm
Average age at slaughter 22months 14months 12months 10months
Average drying time 42months 30months
20months
20months

These differences on production naturally result in significant differences on the final product, otherwise there wouldn’t be room but for the most economic products!These differences we will find mainly in taste, aroma and texture, but also on colours and shapes. As it will not always be possible to try the product before buying it we will give you some differentiating traits that will help you to choose just on sight and touch.
100% Ibérico Bellota ham 50% Iberico Bellota ham Cebo de Campo Cebo
Average end product weight 7kg 8,5kg 10kg 12kg
Shape Slim andslender leg up to the calf Diverse depending on the ham Diverse depending on the ham Diverse depending on the ham
Meat colour Bright and intense redwith white marvelling Red with white marvelling Red with a certain marvelling Red tending to purple
Fat colour Yellowy White to yellow Whitish White
Texture Very greasy on the exterior, even dripping oil Greasy on the exterior Tending to greasy on the exterior Dry on the exterior and not too fibrous

The new quality norm for bellota ibérico ham was approved on the first trimester of 2014, giving rise to a new classification of the different qualities within bellota ibérico ham;a classification that is based not only on names but also on a colour system to be found on labels, which greatly helps reckoning.
Following the new normative within the bellota ibérico ham, we can find 4 categories which arise from the different breed and feeding combinations. In terms of breed, the categoriesessentially refer to the grade of purity of the breed itself, in other words, if it is or not mixed with white breeds (mainly Duroc). In terms of feeding, it refers to the type of feeding the pork receives (acorn, feed, or a combination of both), as well as the way itreceives it (free-roaming on the fields or at a farm).
This new normative makes also strong requirements in what concerns images, so as to ensure that pigs that have never seen the outsides of a farm are not accompanied by beautiful field photos when their products are commercialised. In the same way, it restricts the use of the expression PATA NEGRA, to the highest quality amongst the bellota ham’s: de bellota 100% ibérico.
The easiest way to understand the differences amongst the qualities is following the table below, which allows you to make a comparison on all the relevant production values, which include not only breed, feeding and rearing, but also other variables arising from the different combinations amongst those three.

100% Ibérico Bellota ham 50% Iberico Bellota ham Cebo de Campo Cebo
Breed 100% Ibérico 50% to 75% Ibérico 50% to 75% Ibérico 50% to 75% Ibérico
Feeding Bellota Bellota Feed Feed
Rearing Free-roaming in the Dehesa Free-roaming in the Dehesa In an outside pen In a farm
Average age at slaughter 22months 14months 12months 10months
Average drying time 42months 30months
20months
20months

These differences on production naturally result in significant differences on the final product, otherwise there wouldn’t be room but for the most economic products!These differences we will find mainly in taste, aroma and texture, but also on colours and shapes. As it will not always be possible to try the product before buying it we will give you some differentiating traits that will help you to choose just on sight and touch.
100% Ibérico Bellota ham 50% Iberico Bellota ham Cebo de Campo Cebo
Average end product weight 7kg 8,5kg 10kg 12kg
Shape Slim andslender leg up to the calf Diverse depending on the ham Diverse depending on the ham Diverse depending on the ham
Meat colour Bright and intense redwith white marvelling Red with white marvelling Red with a certain marvelling Red tending to purple
Fat colour Yellowy White to yellow Whitish White
Texture Very greasy on the exterior, even dripping oil Greasy on the exterior Tending to greasy on the exterior Dry on the exterior and not too fibrous

The new quality norm for bellota ibérico ham was approved on the first trimester of 2014, giving rise to a new classification of the different qualities within bellota ibérico ham;a classification that is based not only on names but also on a colour system to be found on labels, which greatly helps reckoning.
Following the new normative within the bellota ibérico ham, we can find 4 categories which arise from the different breed and feeding combinations. In terms of breed, the categoriesessentially refer to the grade of purity of the breed itself, in other words, if it is or not mixed with white breeds (mainly Duroc). In terms of feeding, it refers to the type of feeding the pork receives (acorn, feed, or a combination of both), as well as the way itreceives it (free-roaming on the fields or at a farm).
This new normative makes also strong requirements in what concerns images, so as to ensure that pigs that have never seen the outsides of a farm are not accompanied by beautiful field photos when their products are commercialised. In the same way, it restricts the use of the expression PATA NEGRA, to the highest quality amongst the bellota ham’s: de bellota 100% ibérico.
The easiest way to understand the differences amongst the qualities is following the table below, which allows you to make a comparison on all the relevant production values, which include not only breed, feeding and rearing, but also other variables arising from the different combinations amongst those three.

100% Ibérico Bellota ham 50% Iberico Bellota ham Cebo de Campo Cebo
Breed 100% Ibérico 50% to 75% Ibérico 50% to 75% Ibérico 50% to 75% Ibérico
Feeding Bellota Bellota Feed Feed
Rearing Free-roaming in the Dehesa Free-roaming in the Dehesa In an outside pen In a farm
Average age at slaughter 22months 14months 12months 10months
Average drying time 42months 30months
20months
20months

These differences on production naturally result in significant differences on the final product, otherwise there wouldn’t be room but for the most economic products!These differences we will find mainly in taste, aroma and texture, but also on colours and shapes. As it will not always be possible to try the product before buying it we will give you some differentiating traits that will help you to choose just on sight and touch.
100% Ibérico Bellota ham 50% Iberico Bellota ham Cebo de Campo Cebo
Average end product weight 7kg 8,5kg 10kg 12kg
Shape Slim andslender leg up to the calf Diverse depending on the ham Diverse depending on the ham Diverse depending on the ham
Meat colour Bright and intense redwith white marvelling Red with white marvelling Red with a certain marvelling Red tending to purple
Fat colour Yellowy White to yellow Whitish White
Texture Very greasy on the exterior, even dripping oil Greasy on the exterior Tending to greasy on the exterior Dry on the exterior and not too fibrous

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