Iberico Ham Labels Explained: Black, Red, Green and White

How to read a Spanish Iberico ham label in 30 seconds: the four color tags, what bellota, cebo de campo and cebo mean, and why the breed percentage matters.

By The Spain at the Table team · Updated September 27, 2026

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Iberico ham is one of the most regulated foods in Spain. Since 2014, a national quality standard (the Norma de Calidad del Ibérico) defines exactly what can be called “Ibérico” and forces producers to say two things on every label: how Iberian the pig is and what it ate. Once you know how to read it, you’ll never overpay for the wrong ham.

The two words that matter

1. Breed: 100%, 75% or 50%

100% Ibérico — both parents are purebred Iberian pigs.
75% or 50% Ibérico — the mother is purebred Iberian, the father is usually a Duroc. The ham is still “Ibérico”, but with less of the marbling that makes the breed special.

The percentage must appear on the label, e.g. “100% raza ibérica” or “50% raza ibérica”.

2. Diet: bellota, cebo de campo or cebo

Bellota (acorn-fed) — the pig spends its final fattening season, the montanera (roughly October to March), free-range in the dehesa oak woodland eating acorns and grass. This is what gives the fat its nutty aroma.
Cebo de campo (free-range, grain-fed) — raised outdoors with space to roam, fed a mix of grain and pasture.
Cebo (grain-fed) — raised on a farm and fed grain.

The four color tags

Every whole leg carries a plastic tag (precinto) around the hoof end in one of four colors. Pre-sliced packs print the same classification on the label.

Tag	Official name	Breed	Diet
Black	Jamón 100% Ibérico de Bellota	100% Iberian	Acorns, free-range (montanera)
Red	Jamón Ibérico de Bellota	50% or 75% Iberian	Acorns, free-range (montanera)
Green	Jamón Ibérico de Cebo de Campo	50–100% Iberian	Grain + pasture, free-range
White	Jamón Ibérico de Cebo	50–100% Iberian	Grain, farm-raised

“Pata negra” (“black hoof”) is only allowed on black-label ham. If you see it on anything else, walk away.

Jamón vs paleta

Jamón is the hind leg: bigger, more meat, longer cure (the standard sets a minimum of roughly two years for a full-size leg; good bellota hams usually get three or more).
Paleta is the front leg (shoulder): smaller, a bit more intense, usually cheaper. Excellent value — read its label exactly the same way. → Whole leg or sliced?

What this means for US buyers

If a US listing just says “Iberico ham” with no breed percentage or diet, assume it’s the lowest grade.
“Acorn-fed”, “bellota” and “100%” together = black label. That’s what we recommend for a first taste.
Red label can be very good and cheaper. Green and white are everyday hams in Spain — fine in a sandwich, but not what people rave about.

Two black-label options that are easy to find in the US:

Black label

Fermín 100% Ibérico Acorn-Fed Ham, sliced (2 × 2 oz)

Fermín · La Alberca, Salamanca · Pre-sliced, 2 small packs

Fermín was the first Spanish producer cleared to export Ibérico pork to the US, and it's the brand you'll find most consistently in stock. Salamanca style: rounder and gentler than Jabugo — an easy first bellota.

Why we like it

Most reliable stock in the US
Gentle, sweet Salamanca style
Small packs: no waste

Keep in mind

Machine-sliced look, less 'bar-like'

Best for: First-time buyers, reliable availability

Check price on Amazon

Price and availability on Amazon.com

Black label

COVAP 100% Ibérico de Bellota Ham, sliced (2 oz)

COVAP · Los Pedroches, Córdoba (PDO) · Pre-sliced, 2 oz pack

A cooperative from Los Pedroches, one of Spain's four Ibérico PDOs and the least known in the US. Good to taste side by side with a Jabugo or Salamanca ham.

Best for: Comparing origins, curious eaters