Your questions about jamón ibérico

Your ham arrives vacuum-packed, ready to enjoy right away. If you'd like to keep it for a few days, store it in the fridge between 4 and 8°C, away from light and humidity. Unopened, it keeps for up to 2 to 3 months. Once opened, enjoy it quickly to make the most of its aromas.

Remove the vacuum-sealed package from the refrigerator 20 to 30 minutes before serving, or place it under warm water for a few minutes without opening it. This resting time allows the fats to soften and the aromas to develop. Once opened, carefully arrange the slices on a plate, preserving their natural shape.

Tip: Rub a slice of toasted bread with a clove of garlic and a fresh tomato, add a drizzle of Spanish extra-virgin olive oil, then lay your slices of ham on top. Enjoy with a glass of wine of your choice.

Iberian ham (jamón ibérico) is a Spanish dry-cured ham from the Iberian pig, a black-hoofed native breed, sometimes crossed with Duroc. Spanish law defines four official grades by the pig’s breed purity and diet, from Cebo up to 100% Ibérico de Bellota. The term “pata negra” (black hoof) is legally reserved for that top grade — 100% Ibérico, acorn-fed, black label. Everything about jamón ibérico.

It comes down to the pig’s diet and how it lives. Bellota pigs roam free in the dehesa during the montanera (October–February), fattening almost only on acorns. Cebo de Campo pigs are free-range for at least 60 days on mixed feed of cereals, grass and wild resources. Cebo pigs are farm-raised on cereals and legumes, without pasture. Bellota is the most marbled and aromatic.

Colours certify the pig’s breed and diet: black for 100% Ibérico de Bellota (Pata Negra), red for Ibérico de Bellota (50–75%), green for Ibérico de Cebo de Campo, white for Ibérico de Cebo. Curing time depends on weight, not colour: Spanish law requires a minimum of 12 months for a paleta and 20–24 months (600–730 days) for a jamón — LA DULA ages up to 42 months. What each label guarantees.

The percentage is the pig’s Iberian breed purity. A “100% Ibérico” ham comes from two purebred Iberian parents; an “Ibérico” ham (50% or 75%) comes from an Iberian mother crossed with a Duroc father. Only 100% Ibérico de Bellota may legally be called “pata negra”. The purer the breed and the acorn diet, the finer the marbling and aromas. Compare the four grades.

Yes. Authentic Iberian ham is naturally gluten-free and lactose-free: it contains only ham and salt, cured slowly for months — up to 42 — without additives. This makes it suitable for coeliac and lactose-intolerant diets. Always check the label, as some seasoned preparations may add other ingredients.

Both are exceptional, but they offer different tasting experiences. The Paleta (shoulder) is denser, with an intense, lingering flavour that develops at the back of the palate. The Jamón (hind leg) offers more meat, a silkier texture and more delicate, subtle notes. Our advice? Try both and discover your preference. See our Iberian paletas.

LA DULA is a Geneva-based house specialising in Iberian ham, imported directly from Spain and sliced to order in Geneva for freshness and full traceability. We import the complete Iberian range exclusively from our producers Cárnicas Pozas and Juan Pedro Domecq: Jamón and Paleta across the four official grades, from Cebo to 100% Ibérico de Bellota. In shop, online, and delivered across Switzerland. Browse the Iberian range.

All sales are final. We do not accept returns on orders. Please check your order carefully before confirming your purchase.

However, we can accept a return in the following cases:

• ✅ Expired product on delivery – The delivered product is already past its use-by date on the day of delivery.
• ✅ Damaged packaging – The packaging is pierced or altered, compromising the integrity of the product.
• ✅ Order error – The product received does not match your order.

If one of these situations applies, contact us immediately using the form below. We will find a solution suited to your case.