# Jamón Ibérico

> Jamón Ibérico de bellota: acorn-fed black-Iberian-pig ham cured under PDOs like Jabugo and Guijuelo. Not ordinary white-pig serrano.

Jamón Ibérico

Spain's greatest ham comes from black Iberian pigs, and the finest — jamón ibérico de bellota — is cured under PDOs such as Jabugo, Guijuelo, Dehesa de Extremadura and Los Pedroches, from pigs fattened on acorns in the oak dehesas. Years of curing yield a deep, marbled, melting ham.

The imitation is ordinary white-pig ‘serrano’ or vaguely ‘Spanish’ ham. Only acorn-fed Iberian ham under one of these PDOs is the real bellota.

https://ec.europa.eu/agriculture/eambrosia/geographical-indications-register/