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Castanoble — Maestros del jamón

Iberico ham dictionary

Ham glossary

The words you will see on a ham label, explained in plain language. Each one comes with its official source: the article of the standard that defines it, the specification of its designation of origin or the RAE dictionary.

B

Bellota («de bellota»)

From a pig that finishes its fattening in the dehesa eating only acorns, grass and other natural resources, with no feed. The batch enters the montanera with an average weight of 92 to 115 kg, must gain at least 46 kg there over more than 60 days, and the animal is slaughtered at 14 months at the earliest.

Source: Real Decreto 4/2014, Iberico quality standard, art. 3.1.b.i and art. 6.4.

Find out more: Grain-fed, free-range grain-fed or acorn-fed: what changes · Acorn-fed 100% Iberico · Iberico Acorn-Fed Ham 50% Iberico Breed

C

Capa blanca

Also: cerdo de capa blanca

This is what pigs that are not of the Iberico breed are called: breeds such as Landrace, Large White or Duroc, and their crosses. It is the opposite of «Iberico»: a ham that is not Iberico is a white-coated («capa blanca») ham.

Source: Pliego de condiciones (product specification) of the IGP «Pernil Cerretà», published by the Ministerio de Agricultura, section on definition and raw material; Pliego de condiciones (product specification) of the DOP «Jamón de Teruel», published by the Ministerio de Agricultura, section on breeds.

Find out more: Gran Reserva · How to choose a good ham · Gran Reserva Cured Ham Cross Breed Duroc

Cebo de campo («de cebo de campo»)

From a pig fed on cereal and legume feed, which has also been able to make use of resources from the countryside, and raised outdoors: on extensive farms or in open-air facilities that may have a covered area. It spends at least 60 days there before slaughter, which does not take place before 12 months of age.

Source: Real Decreto 4/2014, Iberico quality standard, art. 3.1.b.ii.1 and art. 7.

Find out more: Grain-fed, free-range grain-fed or acorn-fed: what changes · Free-range grain-fed · Iberico Free-Range Grain-Fed Ham 50% Iberico Breed

Corte en V

The traditional way of trimming ham and shoulder: the rind is cut back in the shape of a V whose point lines up with the leg. Several designations of origin require it; for the shoulder, some also accept the half-moon cut.

Source: Pliego de condiciones (product specification) of the DOP «Jabugo», published by the Ministerio de Agricultura, section on characteristics; Pliego de condiciones (product specification) of the DOP «Jamón de Teruel», published by the Ministerio de Agricultura, section on shape.

Find out more: Whole pieces · How we make it

D

Dehesa

A landscape of pastureland with scattered holm oaks and cork oaks, maintained by people and used mainly for free-roaming livestock farming. Under the standard, a dehesa has at least ten of these trees per hectare.

Note: On a label, the word «dehesa» may only be used for acorn-fed («de bellota») products (art. 4.5).

Source: Real Decreto 4/2014, Iberico quality standard, art. 2.i.

Find out more: Acorn-fed ham

Denominación de origen protegida (DOP)

Also: DOP, denominación de origen

A name protected by the European Union for a product that originates in a specific place, whose quality is due above all to that place and to the people who make it there, and which is produced entirely within that area. There are four for Iberico ham and shoulder: Dehesa de Extremadura, Guijuelo, Jabugo and Los Pedroches. For ham from white-coated pigs, there is the one from Teruel.

Note: Only those who are registered with the designation and pass its checks may use the name.

Source: Reglamento (UE) 2024/1143, on geographical indications, art. 46; Ministerio de Agricultura (Spanish Ministry of Agriculture), DOP and IGP search tool (meat products).

Find out more: How to choose a good ham

Duroc

A pig breed that is not Iberico. It is the only one the standard allows the Iberico pig to be crossed with to obtain 75% and 50% Iberico pigs (see «Ibérico»). It is also among the breeds of the white-coated hams with a protected designation, such as those of Teruel, Trevélez or Serón.

Source: Real Decreto 4/2014, Iberico quality standard, art. 3.1.c.ii; Pliego de condiciones (product specification) of the DOP «Jamón de Teruel», published by the Ministerio de Agricultura, section on breeds.

Find out more: Grain-fed, free-range grain-fed or acorn-fed: what changes · How to choose a good ham

G

Gran Reserva

Also: reserva, añejo, bodega, cava

A term that a cured ham may carry when its production has lasted at least 15 months; a shoulder, at least 9. Below it come «reserva» or «añejo» (12 months for ham, 7 for shoulder) and «bodega» or «cava» (9 and 5). The time is counted from when the piece goes into salt.

Note: These terms are not used for Iberico ham or shoulder, which have their own, longer minimum times (see «Tiempo mínimo de elaboración»).

Source: Real Decreto 474/2014, quality standard for meat products, art. 21.2, letters b and c.

Find out more: Gran Reserva · How to choose the weight of the ham and its degree of curing · Gran Reserva Cured Ham Cross Breed Duroc

I

Indicación geográfica protegida (IGP)

Also: IGP

A name protected by the European Union for a product linked to a place through its quality, reputation or another characteristic, provided that at least one production stage takes place there. It has less stringent requirements than a DOP, which requires all stages to take place there. There are three for ham, all made from non-Iberico pigs: Jamón de Trevélez, Jamón de Serón and Pernil Cerretà.

Note: As with a DOP, only those who are registered and pass its checks may use the name.

Source: Reglamento (UE) 2024/1143, on geographical indications, art. 46; Ministerio de Agricultura (Spanish Ministry of Agriculture), DOP and IGP search tool (meat products); Ministerio de Agricultura (Spanish Ministry of Agriculture), press release of 05-08-2026: the EU registers the IGP «Pernil Cerretà».

Find out more: How to choose a good ham

J

Jamón curado y paleta curada

The general name for the hind leg (jamón) or front leg (paleta) of the pig that has been salted, washed, left to rest and then dried and matured long enough to develop its aroma and flavour. It is regulated by the standard for meat products for any pig; Iberico also has its own, stricter standard.

Source: Real Decreto 474/2014, quality standard for meat products, art. 11.2.a, 1.º.

Find out more: Gran Reserva · How we make it · Gran Reserva Cured Ham Cross Breed Duroc

L

Loncheado

Also: porción, lonchas

Ham, shoulder or lomo already made and cut into slices or into pieces (portions). For Iberico, the standard requires them to carry the same full sales name as the whole piece and a label of the same colour as the tag of the piece they come from, with a number that allows their origin to be traced.

Source: Real Decreto 4/2014, Iberico quality standard, art. 3.3, art. 4.1 and art. 9.6.

Find out more: Sliced · How to serve sliced ham · 100% Iberico Acorn-Fed Ham · Sliced

M

Maza, babilla, punta y jarrete

Also: partes del jamón, contramaza

The names used in the trade for the different parts of a ham when it is carved. Maza: the part with the most meat and marbling. Babilla (or contramaza): the opposite side from the maza, narrower; this is where the kneecap is. Punta: the end opposite the hoof, separated from the maza and the babilla by the hip bone. Jarrete: the area near the shank, between the tibia and fibula; juicy and very flavoursome.

Note: They are trade names: no standard defines them. The dictionary only includes babilla (the knee area of quadrupeds) and jarrete (the hock).

Source: Diccionario de la lengua española (RAE dictionary), entry «babilla»; Diccionario de la lengua española (RAE dictionary), entry «jarrete».

Find out more: How to carve Iberico ham · Hoof up or hoof down (in Spanish)

Moho (flor)

Also: flora, flor del jamón

The layer of white, grey or bluish moulds that covers the rind during maturing in the cellar. It is natural and part of curing: the specifications of the designations of origin describe its colour as a typical feature of the piece.

Source: Pliego de condiciones (product specification) of the DOP «Jabugo», published by the Ministerio de Agricultura, section on characteristics; Pliego de condiciones (product specification) of the DOP «Jamón de Teruel», published by the Ministerio de Agricultura, section on sensory characteristics.

Find out more: How to store ham at home (in Spanish)

P

Pintas blancas (tyrosine crystals)

Also: puntos blancos, motas blancas, tirosina

The small, hard white specks sometimes seen inside the meat when ham is cut. They are neither salt nor mould: they are crystals of tyrosine, an amino acid released as meat proteins break down during curing. As the piece dries, the tyrosine can no longer stay dissolved. They can be eaten without any problem.

Note: Their size tells you more than their presence. A few large ones, scattered here and there, are typical of slow curing, and tasters prefer them; many tiny ones all over the slice are associated with a lot of salt and fast drying. The professional carvers' standard accepts «algunas pintas blancas» (some white specks) and counts «pintas blancas en exceso» (excessive white specks) as a defect.

Source: Real Decreto 84/2026, course in the carving and tasting of cured ham and shoulder (Maestría de corte y cata), «Cata» (tasting) module; Silla, Innerarity and Flores (IATA-CSIC), «Características de jamones con cristales de tirosina» (characteristics of hams with tyrosine crystals), 1985.

Find out more: What the white spots on ham are · How to choose a good ham

Precinto

Also: brida

A tamper-proof tag fitted to every ham and every shoulder at the slaughterhouse, with a unique number. Its colour shows the category: black, 100% Iberico acorn-fed; red, Iberico acorn-fed; green, Iberico free-range grain-fed; white, Iberico grain-fed. It must stay on the piece all the way to the shop or restaurant. They are assigned by the Iberico interprofessional organisation (ASICI), which offers a free app, «IBÉRICO», to read them with a mobile phone.

Note: Designations of origin use their own tags, in the same colours; the app does not read them.

Source: Real Decreto 4/2014, Iberico quality standard, art. 9.3; ASICI, the «IBÉRICO» app.

Find out more: The Iberico ham label: the coloured tags

R

Banned terms: recebo and «ibérico puro»

Two names that can no longer be used. The 2014 standard bans the word recebo on labels and in advertising, which under the previous standard was one of the four categories (between acorn-fed and free-range grain-fed), and also the expression ibérico puro.

Source: Real Decreto 4/2014, Iberico quality standard, art. 4.6 (the ban); Real Decreto 1469/2007, the previous standard, which listed it as a category.

Find out more: Grain-fed, free-range grain-fed or acorn-fed: what changes

S

Salazón, lavado, asentado y curado

The four stages in making Iberico ham and shoulder. Salazón (salting): it is covered in salt so that it loses water and keeps. Lavado (washing): the salt still stuck to it is removed with lukewarm water. Asentado (resting, or post-salting): the piece slowly loses its surface moisture. Curado-maduración (curing and maturing): months of slow drying in which it takes on its aroma and flavour.

Source: Real Decreto 4/2014, Iberico quality standard, art. 2, letters o, p, q and r, and art. 11.2.

Find out more: How we make it

Sudado

A stage of curing in which, with the summer heat in the curing house, part of the fat in the piece slowly melts and gradually soaks into it. It does not create the fat, which comes from the animal: it melts it and spreads it.

Source: Pliego de condiciones (product specification) of the DOP «Jabugo», published by the Ministerio de Agricultura, section on production; Pliego de condiciones (product specification) of the IGP «Pernil Cerretà», published by the Ministerio de Agricultura, section on production.

Find out more: How we make it

T

V

Veteado

Also: grasa infiltrada, vetas

The streaks of fat you can see inside the meat when the piece is cut: fat infiltrated between the muscles, which comes from the animal itself. During curing, the sudado (sweating) partly melts it and spreads it. The specifications of the Iberico designations of origin describe infiltrated fat as one of their typical features.

Source: Pliego de condiciones (product specification) of the DOP «Jabugo», published by the Ministerio de Agricultura, section on characteristics and link with the area; Diccionario de la lengua española (RAE dictionary), entry «veta».

Find out more: How to choose a good ham

The definitions have been rewritten to make them clear; the exact wording is that of the linked source. The glossary grows in batches.