IBERIAN HAM - JAMÓN IBÉRICO
Jamón de Bellota (Ham of acorn)	From an Iberian pig fed exclusively on a mountain diet of acorns and natural grasses. It is the most exquisite.
Jamón de Recebo	From an Iberian pig that has been fed on a mixture of acorns, grasses and fodder.
Jamón de Cebo	From an Iberian pig that has been fed with natural grasses and fodder.

WHITE HAM - JAMÓN BLANCO
Jamón Serrano (Serrano Ham)	From a white pig that has been fed with mainly cereal-based fodder. This has a special certification guaranteeing it as a traditional speciality. Depending on the curing process it can be: Silver: From 8 to 11 months. Gold: From 11 to 14 months. Gran Serrano: Over 14 months.
Jamón Curado (Cured Ham)	From a white pig that has been fodder fed.

	Jamón blanco - White pig ham	Jamón Ibérico - Iberian pig ham
Production	90%	10%
Race	Duroc, Landrace, Large White, Pietrain	Iberian pig (southwest Spain and Portugal)
Fed	Cereal-based fodder	Acorns, grasses and fodder
Name	Jamón serrano, jamón curado	Jamón ibérico de bellota, recebo, pienso
Curing	7-16 months	14-36 months