The difference between acorn-fed Iberian ham and fattened Iberian ham is fundamental to understanding the diversity and richness of the products derived from the Iberian pig. Both types represent Spanish quality and tradition, but are distinguished mainly by the pigs’ diet, lifestyle and production process.
Acorn-fed Iberian ham comes from pigs that are reared in the wild in the dehesas, where their diet is based mainly on acorns during the montanera season. This type of diet, rich in healthy fatty acids, gives the ham an intense flavour, with sweet nuances and a characteristic marbling that melts on the palate. In addition, the outdoor life and exercise of the animals contribute to the infiltration of fat into the muscles, resulting in a juicy texture and an unmistakable aroma.
On the other hand, Iberian ham is obtained from pigs that are reared on farms and fed on natural feed based on cereals and legumes. Although it is also a high quality product, its flavour is milder compared to acorn-fed Iberian ham, and fat infiltration is less pronounced. This does not diminish its value, but clearly differentiates it in texture and organoleptic nuances.
Another key difference is in the labelling. Acorn-fed Iberian ham is labelled in black or red, depending on whether it is 100% Iberian or crossbred, respectively. Cebo Iberian ham, on the other hand, uses white or green labels, depending on its degree of racial purity and its rearing environment.
Both types of Iberian ham are a sample of Spanish gastronomic excellence, and the choice between them will depend on personal taste and the use you want to make of them. While the acorn-fed ham stands out at special occasions, the cebo ham is a more affordable option for everyday use, without sacrificing the quality that characterises Iberian products.
