ibérico

Ibérico is an adjective used for things related to the Iberian Peninsula, and in food contexts it most often denotes products derived from the native Iberian pig. The most famous ibérico product is jamón ibérico, a dry‑cured ham, but the term also covers other hams and pork products produced from the same breed.

The Iberian pig (Sus scrofa domesticus) is a native breed of western and southern Iberia, typically dark-skinned with a slender frame and rich intramuscular fat. The animals are often raised under extensive systems that combine pasture with oak woodland, and a key feeding phase known as montanera allows pigs to fatten on acorns and natural forage.

Products are commonly classified by feeding and finishing. Jamón Ibérico de Bellota refers to ham from pigs finished on acorns; Jamón Ibérico de Cebo de Campo and Jamón Ibérico de Cebo come from grain-fed or mixed diets. Paleta Ibérica refers to cured shoulder, also produced with Bellota or Cebo definitions. These products may carry Protected Designation of Origin (DOP) or Protected Geographical Indication (IGP) status in Europe.

Spain is the main producer, with regions such as Extremadura, Castilla y León, Andalusia, and parts of Portugal contributing to production. Ibérico products are noted for their complex, nutty flavors and marbling, and they play a significant role in regional cuisine and the gastronomic market.