Iberian Pork Quality Standard
The quality standard for Iberian meat, hams, shoulders and cured loins (Spanish Royal Decree 4/2014) stipulates the branding and labelling rules for these products. All packaging displays a commercial denomination consisting of three mandatory designations.
- Type of product: Jamón (Ham), Paleta (shoulder), Caña de lomo (cured loin) or Lomo embuchado (cured loin sausage).
– Name of the piece for fresh product.
– Feeding and handling: Bellota (acorn-fed, free-roaming), Cebo de campo (animal feed, outdoor farms), Cebo (animal feed, intensive livestock production systems).
– Type of breed: 100% Ibérico for products made from pigs that are genetically 100% Iberian; and Ibérico for products made from pigs that are genetically at least 50% Iberian.
Hams and shoulders are sealed using 4 different colours, in accordance with the current classification standards:
– Black: Bellota 100% Ibérico. 100% Iberian pigs that have fed exclusively on acorns, grass and other natural resources found in the dehesa, with no supplementary animal feed.
– Red: Bellota Ibérico. Pigs that have fed on acorns, grass and other natural resources found in the dehesa but are not pure Iberian.
– Green: Cebo de Campo Ibérico. Pigs that may have enjoyed natural resources found in the dehesa or other pasture lands, but have been raised on grain and legume-based animal feed and handled on intensive or extensive outdoor livestock farms.
– White: Cebo Ibérico. Pigs raised on grain and legume-based animal feed and handled on intensive livestock production systems.