Iberian Pig

Much has been said about the denomination of products derived from the Iberian pig, always associated with bad, vague and not very specific information, causing the end consumer much confusion. After various negotiations, the new Iberian Quality Standard, RD 4/2014, was approved in the Council of Ministers, improving information for the consumer on the labelling and presentation and establishing greater processing rigour and controls.

Depending on its feeding and rearing, 3 types of Iberian pig have been established:

• Bellota (acorn), reared in freedom and fed during the “montanera” period, when they freely feed on acorns and grasslands
• Cebo de campo (free range), reared in freedom and fed on the grazing land’s natural resources (olives, chestnuts, aromatic bushes…) and with few or no acorns.
• Cebo (animal feed), intensive rearing (farms) fed on compound feeds.

Depending on its genetics, three types of Iberian pig are also established:

• 100% Iberian, mother and father are 100% Iberian
• 75% Iberian, mother 100% Iberian and father 50% Iberian (Iberian + Duroc)
• 50% Iberian, mother 100% Iberian and father Duroc breed

The "Pata Negra” denomination is exclusively for 100% Iberian and the term Pure Iberian is prohibited.

Therefore, the current standard aims to give the consumer as much information as possible and established four types of labels for hams and shoulders:

La Jabugueña Iberian products are only bellota ( acorn) or cebo de campo (free range). We believe that the Iberian pig belongs on the grazing lands, helping to maintain this valuable ecosystem and therefore guarantee the excellent quality of our products. Sustainable production.