Also called
🇺🇸🇬🇧🇲🇽🇦🇷Jamón ibérico🇫🇷Jambon ibérique🇵🇹Presunto ibérico de bolota🇧🇷Presunto ibérico🇮🇹Prosciutto iberico🇩🇪Iberico-Schinken🇩🇪Schwarzwälder Schinken↗🇵🇹Presunto de Barrancos↗🇩🇪Westfälischer Schinken↗🇬🇧Gammon↗🇮🇹Prosciutto crudo↗🇫🇷Jambon de Bayonne↗🇬🇧Leg of pork↗
Spain's most prestigious cured ham, made from Iberian black pigs (cerdo ibérico) fed exclusively on acorns (bellotas) during the montanera season. The acorn diet produces deep, nutty, buttery fat that's largely monounsaturated — closer to olive oil than to typical pork fat. Aged 24 to 48 months. The four-tier DOP system grades the product from generic ibérico de cebo (grain-fed) up to ibérico 100% de bellota (purebred, acorn-finished). Sliced paper-thin and served at room temperature so the fat melts on the tongue.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Jamón ibérico | Sometimes 'Iberian ham' or 'Iberico ham' on US restaurant menus; Spanish loanword is most common. |
| 🇬🇧United Kingdom | Jamón ibérico | |
| 🇲🇽Mexico | Jamón ibérico | |
| 🇦🇷Argentina | Jamón ibérico | |
| 🇫🇷France | Jambon ibérique | Spanish loanword 'Jamón ibérico' is also widely used in French specialty markets. |
| 🇪🇸Spain | Jamón ibérico de bellotaprimary | DOP-protected; the Iberian-pig acorn-fed grade. Cured 24–48 months. |
| 🇵🇹Portugal | Presunto ibérico de bolota | Portugal has its own related tradition with the same Iberian black pig — 'presunto de porco preto' in the Alentejo. |
| 🇧🇷Brazil | Presunto ibérico | |
| 🇮🇹Italy | Prosciutto iberico | |
| 🇩🇪Germany | Iberico-Schinken |
Free Jamón ibérico de bellota reference card
Diagram, cooking notes, and 8 names on one printable page.
Free. One-page reference.
Classic recipe
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