Señorio Acorn-Fed Iberico Ham Kit

Authentic Ibérico ham can be identified by its official labelling, which confirms the pig’s breed, diet and rearing method. Look for the term Ibérico along with classifications such as de bellota, de cebo de campo or de cebo, which describe what the pigs were fed. Genuine Ibérico ham will also state its Spanish origin and curing period. In appearance, it typically has deep red meat with visible marbling, a sign of the high intramuscular fat that gives Ibérico ham its distinctive flavour and texture.

Ibérico pigs are black pigs with very slender ankles, a long snout to forage and dark skin to protect them from the heat of the sun. The ibérico pig is the result of the cross breeding of a wild boar and a domesticated pig that occurred about 3,000 years ago. The breed has evolved in the south west of the Iberian peninsula since that time, perfectly adapted to the climate, landscape and vegetation of the region, and can live a natural life outdoors all year round.

The fat should always be eaten alongside the ham, not cut off or discarded. These hams are best served at room temperature.

You may see white or grey mould on the outside of your ham. This is natural and occurs as the ham continues to cure. Simply wipe it off with a damp cloth, or trim it away with the skin and yellow fat when carving. This won’t affect the ham’s quality.

All the steps from husbandry to montanera (the fattening period) to cure are variables which influence end quality, and the remarkable flavours which define the best ibérico ham. Ibérico ham is classified according to the purity of the breed, the diet and the production method itself. All hams are labelled with a coloured tag, which indicates the category of Ibérico.

No. There are various sub breeds of Ibérico pig, some without the characteristic black hoof generally associated with the breed. Duroc, the breed allowed to give 50% / 75% Ibérico piglets also has a black hoof. This is helpful to pig breeders as the majority of consumers associate a black hoof with Iberico pigs

Ibérico ham is classified according to the purity of the breed, the diet and the production method itself. All hams are labelled with a coloured tag, which indicates the category. Jamón de bellota 100% Ibérico has a black tag, meaning the ham is from an acorn-fed, pure-bred free-range pig. Mother 100% pure breed, Father 100% pure breed.

No, percentage refers to the purity of the breed of the pig. The 'norma del iberico' allows for a boar to be either 100% Duroc (piglet 50% iberico) or 50% Duroc / 50% Iberico (piglet 75% iberico)

By law, pure-bred acorn fattened animals are a minimum of 14 months old.

The word “bellota” refers to a top grade of ibérico ham that has been fattened on acorns, rather than being solely grain-fed. Bellota pigs are wild roaming over extensive land mass.