Only purebred Iberian pigs or a cross between 75% Iberian and 25% Duroc-Jersey are the correct animals for making Iberian hams and shoulders within this Designation of Origin seal. The following grades of ham are defined, which consider basic factors that determine the quality of the ham; the pigs breed and pre-slaughter diet.
Only purebred Iberian pigs or a cross between 75% Iberian and 25% Duroc-Jersey are the correct animals for making Iberian hams and shoulders within this Designation of Origin seal. The following grades of ham are defined, which consider basic factors that determine the quality of the ham; the pigs breed and pre-slaughter diet.
Grade I:
Bellota Iberian ham from yearling pigs. They have been fed on diet of feed, straw and grass up to 80 kg, then the remaining weight-gain (up to 160-180 kg) is achieved on a diet of grass and acorns during the montanera (autumn and winter fattening season).
Grade II:
Iberian ham from yearling pigs. They have been fed on diet of feed, straw and grass up to 80 kg, then the remaining weight-gain (up to 160-180 kg) is achieved on a diet of grass and acorns during the montanera (autumn and winter fattening season), as well as feed or just feed alone.
Geographic Area
The region where pigs are produced with the front and back legs suitable for making Iberian ham and shoulder with the Designation of Origin seal is made up of the dehesas. These are pastures of holm and cork oak trees which form part of the local agriculture in the provinces of:
Salamanca, Ávila, Zamora, Segovia, Cáceres, Badajoz, Seville, Córdoba, Huelva, Ciudad Real and Toledo. The region where the ham is prepared is made up of 77 towns, which are located in the south east of the Salamanca province.
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