Jamón ibérico de bellota is the traditional name in Spain. Outside that tradition, butchers carry comparable pork cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
Both iconic European cured hams; ibérico uses the Iberian black pig fed on acorns and cures 24–48 months without smoke, Black Forest uses standard German pig breeds and adds the cold-smoke step.
Both feature pigs partially fed on acorns/forest mast — ibérico's bellota diet is the iconic example, Westphalian pigs traditionally also foraged in oak forests. Different breeds, parallel feeding traditions.
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