Discover Iberico ham from Spain, made from Iberian pigs and slowly cured to develop its distinctive marbling, aroma and texture. In the USA, we offer 100% Iberico Bellota and 50% Iberico Cebo in whole-leg, boneless, hand-carved and pre-sliced formats.
What Makes Iberico Ham Different From Any Other Cured Ham
Iberico ham, or jamón Ibérico, is a Spanish cured ham made from Iberico pigs. What immediately sets it apart is its characteristic marbling: fat distributed through the muscle rather than only around the outside of the ham.
This fat is fundamental to the experience of Iberico ham. It contributes to its aroma, flavor and texture and becomes especially noticeable when the ham is served at the right temperature.
Breed, feeding, curing and time all influence the final ham. Understanding these factors also makes it much easier to choose between the different Iberico categories.
Our Iberico Range in the USA
We offer two Iberico categories in the United States: 100% Iberico Bellota and 50% Iberico Cebo.
Jamón Ibérico de Bellota (100% Iberico)
Made from 100% Iberico pigs and finished on acorns during the montanera season, jamón Ibérico de bellota represents the highest classification of Iberico ham.
Our Bellota hams are cured for over 33 months, allowing time for their aroma, texture and complex flavor to develop naturally.
50% Iberico Ham, Grain-Fed (Cebo)
Our 50% Iberico Cebo offers a different introduction to jamón. It comes from pigs with 50% Iberico genetics and is grain-fed.
Its characteristic marbling contributes to its flavor and texture while offering a different profile from 100% Iberico Bellota.
Why the Fat Is What Makes Iberico Ham Special
With Iberico ham, visible fat is not something to automatically cut away. It is an essential part of the product.
The intramuscular fat creates the marbling visible across the slice and acts as a carrier of flavor. Its composition and low melting point also help explain the distinctive texture you experience in each slice.
What Acorn Feeding Does to the Fat
In 100% Iberico Bellota, the pigs’ diet during the montanera includes acorns, which are naturally rich in oleic acid.
This feeding influences the fatty-acid profile of the ham and is one of the factors behind the characteristics associated with Bellota. It is also why the fat deserves attention rather than being treated simply as something to remove.
Fat, Flavor and Texture at Room Temperature
Iberico ham is best enjoyed closer to room temperature. Its fat softens at relatively low temperatures, helping release aroma and changing the texture of each slice as you eat it.
If you are serving sliced Iberico straight from the refrigerator, give it time to temper before serving.
How to Read the Label: What the Color Seals Mean
Spain’s Iberico quality standard uses colored seals to identify the different regulated categories.
Black identifies 100% Iberico Bellota, and white identifies Iberico Cebo. The system also uses other colors for categories that are not part of our U.S. range.
For our customers in the USA, the relevant categories in our range are black — 100% Iberico Bellota — and white — 50% Iberico Cebo. The other colors explain how the Spanish classification system works; they are not additional product options in our US range.
How Long Should a Premium Iberico Ham Be Cured?
There is no single curing time that defines every Iberico ham. Size, characteristics and category all influence how each piece develops.
For us, time is part of the process rather than simply a number on the label. Our 100% Iberico Bellota is cured for over 33 months in natural cellars, allowing the ham to develop gradually before it is ready.
Whole Leg, Boneless or Sliced: Choosing Your Format
The ham itself matters, but so does choosing the right format for how you plan to enjoy it.
Whole Leg Jamón Ibérico, Bone-In
A whole leg jamón Ibérico provides the traditional Spanish carving experience and is ideal for people who want to cut each serving directly from the ham.
Whole legs for the U.S. market are shipped with the hoof removed. This does not change the category or quality of the ham.
Boneless Leg, Ready to Serve
Boneless Iberico ham offers easier handling and slicing without having to carve around the bone. It is a practical ready-to-serve option for home.
Hand-Carved and Pre-Sliced
For maximum convenience, choose hand-carved or sliced Iberico ham. These ready-to-eat formats require no ham holder or carving experience and are ideal for tapas, appetizers, charcuterie boards or special occasions.
Buying for a restaurant? See foodservice formats.
Jamón or Paleta: What Changes
In Spanish ham terminology, jamón comes from the pig’s hind leg, while paleta comes from the front leg or shoulder.
Their size, anatomy and curing process are different, which results in differences in yield, flavor and texture. Knowing which cut you are buying makes it easier to compare products and choose the right format.
Frequently Asked Questions
Is Pata Negra the Same as Iberico Ham?
Not exactly. Pata negra is commonly used in the US when talking about premium Iberico ham, but it should not be treated as a general category for all Iberico products.
Under Spain’s Iberico quality standard, “pata negra” can only be used for 100% Iberico Bellota ham, the black-seal category. When choosing a product, the breed percentage, feeding category and color seal tell you exactly what you are buying.
Should I Trim the Fat Off Iberico Ham?
Not all of it. The fat is one of the defining characteristics of Iberico ham and contributes directly to its flavor and texture.
When carving, some external fat may be removed as needed, but the marbling within the slice is part of what makes Iberico distinctive.
Is It Safe to Buy Iberico Ham Online in the US?
Yes, as long as it comes from an approved source. Spanish ham can only enter the U.S. from plants cleared under two USDA programs: FSIS, for food safety, and APHIS, for animal health. We have been exporting to the U.S. since 2006, and every shipment is reinspected by USDA on arrival.
How Do I Store a Whole Leg Once It Arrives?
Keep it in a cool, dry place, ideally between 60 and 70°F, away from heat sources and humidity. It does not need refrigeration. Once you start carving, cover the cut face with its own fat or a cloth between servings, and it will last several weeks.
Bellota or Cebo: Which One Should I Choose?
Choose according to the experience you are looking for. 100% Iberico Bellota combines pure Iberico genetics with acorn feeding during montanera and prolonged curing. 50% Iberico Cebo is grain-fed and offers another way to discover the characteristic marbling and flavor of Iberico ham.
Why Choose Monte Nevado?
Monte Nevado has specialized in Spanish ham since 1898, combining more than 125 years of family tradition with prolonged curing and individual attention to each piece.
Our 100% Iberico Bellota was named Best Iberico Bellota Ham at Spain’s Alimentos de España Awards in 2018, and co-winner in 2025.
In the USA, you can choose between 100% Iberico Bellota and 50% Iberico Cebo, with formats ranging from whole legs to convenient ready-to-eat slices.
