This variety of Iberian ham is produced with meat coming from acorn-fed Iberian pigs that are either 75% or 50% pure Iberian breed, meaning they have been crossbred with other pigs such as the Duroc breed. As in the case of jamón 100% ibérico de bellota, the pigs used in the production of this ham are allowed to roam freely across the oak pasturelands in their final rearing stage, known as the montanera, eating an acorn-based diet until they reach the desired weight for the sacrifice, or the matanza as the Spanish call it. Jamón ibérico de bellota makes for about 13% of the total Iberian ham production and is distinguished by a red label.

The designated areas of Iberian bellota ham production include the Dehesa de Extremadura, Salamanca, Huelva, and Valle de Los Pedroches in Spain, along with Barrancos in Portugal.

Regarded as the most exquisite variety of Iberian ham, or jamón ibérico, this ham is made with the meat of 100% purebred black Iberian pigs that have been roaming freely across oak pastures (Dehesa) and feeding on an acorn-based (bellota) diet.

Apart from these specifications, the pigs also have to be reared in one of the designated places of origin as well as fulfill the specified standards of bellota ham production to receive the most renowned black label or pata negra status - denoting the highest-quality Iberian ham. 

Jamón Ibérico is a unique ham produced both in Spain and in Portugal. It is made from black ibérico pigs who eat a diet of corn, acorns, and other feed, most of them roaming freely across the pastures. As a result, the cured ham is dark red, marbled with veins of fat.

Its flavor is sweet, nutty, and just slightly salty. There are four types of jamón ibérico, depending on the diet of the pigs, namely de bellota (acorns, three years minimum), 100% de bellota, cebo de campo (cereals, free-range pigs), and de cebo (cereals, commercially reared pigs).

Jamón Serrano is a cured ham produced using the traditional methods dating back to Roman times. This ham has a bright pink to purple color and shiny appearance when cut. This ham is made in four separate steps that include salting, washing, post-salting, and drying or maturation.

Jamón Serrano is cured and dried without skin for more than a year and has a delicate and characteristic aroma. Not much salt is used during the production of this emblematic ham, which makes it only slightly salty and brings out sweet notes that complement the flavor beautifully. 

Named after a village nestled in the Sierra de Aracena y Picos de Aroche Nature Park, in the northern part of the Andalusian province of Huelva, Jabugo is a variety of the popular Spanish Ibérico ham or shoulder ham made from the meat of the pure-bred Iberian pig or cross-breed of the local Manchado de Jabugo pig, with at least 75 % Iberian blood.

The unique metabolism of these animals allows their fat to integrate into the muscles, evenly marbling the meat, which results in the distinctive flavor and juiciness of each ham. Reared in the so-called 'dehesas', agro-forested lands used primarily for grazing, sparsely wooded with holm and cork oaks, Iberian pigs gorge on acorns which give the meat a particularly sweet and nutty flavor. 

Guijuelo is a ham or a shoulder from pure-bred pigs of Ibérico breed made in the autonomous community of Extremadura. This ham has an exceptional ratio of sweet and savory flavors that are complemented by nutty and woody notes. It is a high-quality ham that melts in the mouth when thinly sliced.

When cut, this ham is bright pink to red with evenly distributed white to light yellow fat stripes. These hams are cured and dried for a minimum of 18 months and must weigh more than four kilos. Guijuelo shoulders are produced in the same way except they are dried and cured for 12 months and must weigh more than 3,5 kilos.

Jamón de Serón is a ham made exclusively within the municipality of Serón from pigs of Duroc, Large White, Landrace, Blanco Belga, Pietrain or Chato Murciano breeds.

This ham owes its excellence to the slow and long process of curing and drying that takes more than 16 months to complete. A good proportion of infiltrated fat between the bright pink to red muscle fibers gives this ham a shiny appearance and smooth texture. 

Dehesa de Extremadura is a cured ham and shoulders made of pure-bred Ibérico-pigs meat produced in the provinces of Cáceres and Badajoz. The manufacturing process takes at least 18 months for hams and 12 months for the shoulders and consists of salting, resting, curing and aging.

During curing and aging, the product naturally dries and fat infiltrates the meat evenly which gives this ham juiciness. This special method of production allows for a product of a unique aroma and flavor that is recognized by its complexity and intensity. 

This Iberian ham variety comes from black Iberian pigs of either 75% or 50% Iberian breed. The difference between this variety and the other two Iberian ham varieties, namely the bellota and the cebo de campo varieties, which are made from pigs with the same Iberian breed percentage, lies in the pigs’ diet and their rearing.

Pigs used in the production of jamón ibérico de cebo are typically raised on farms, in pens, and their diet consists only of natural commercial feed. Accounting for about 80% of the total Iberian ham production, ibérico de cebo is undoubtedly the most prevalent Iberian ham variety and bears a white label.