The label system: your key to Iberian ham
Iberian ham is a Spanish treasure. But with names like Cebo, Bellota and Pata Negra, it can be confusing. That’s why Spain created an official color label system so you can always identify race and feeding.
🟢 Cebo de Campo (50 % Iberian)
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Curing: min. 24 months
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Green label
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Mother 100 % Iberian, father duroc
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Free range, fed on feed and natural pastures
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Taste: mild and accessible
👉 A perfect introduction to Iberian ham.
🔴 Bellota (50 % Iberian)
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Curing: 36+ months
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Red label
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Mother 100 % Iberian, father duroc
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Fed on acorns during montanera
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Taste: richer, juicier, nutty notes
👉 Great choice if you want more depth and character.
⚫ Pata Negra (100 % Iberian Bellota)
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Curing: 36–48 months
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Black label
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Pure Iberian breed
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Fed exclusively on acorns in montanera
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Taste: deep, elegant, unforgettable
👉 The finest, reserved for true connoisseurs.
Other hams to compare
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Serrano ham (white pig, Spain): 7–16 months, saltier and leaner.
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Prosciutto di Parma (Italy, white pig): 12–24 months, buttery and smooth, but without Iberian complexity.
🎨 Quick color guide
⚫ Black → 100 % Iberian Bellota (Pata Negra)
🔴 Red → 50–75 % Iberian Bellota
🟢 Green → Iberian Cebo de Campo
📦 Choose your favorite at Aroma Ibérico
From classic Cebo to exclusive Pata Negra – discover them all in our shop.
👉 [Explore our selection here]
❤️ Understanding the difference is the first step to enjoying it even more.