The Iberian Jamón Glossary

Pata Negra, Bellota, Cebo de Campo, D.O.P... These words appear on every jamón ibérico label — but what do they actually guarantee? Too often, an ordinary ham is sold at the price of a vintage wine, for lack of clear benchmarks. At LA DULA, we'd rather arm you with real knowledge than a marketing pitch: here are the breeds, the rearing methods and the official classifications that separate a good jamón from an exceptional one.

Pig Breeds

Iberian Pig — the pure breed native to the peninsula, with a slender build and the dark legs that give it its nickname. A rare genetic line, selected for centuries to roam free in the Dehesa.
Duroc Pig — crossed with the Iberian to enhance marbling and texture; this cross is what produces the Cebo and Cebo de Campo categories.
Pata Negra — literally "black hoof". A term thrown around loosely, but one that legally belongs only to 100% Iberian pigs raised on Bellota: the only ones allowed to carry the black label, the industry's highest distinction.

Rearing Methods

Bellota — acorns from the Dehesa's oak trees, and jamón ibérico's best-kept secret. During the montanera (October to February), the pig fattens freely, feeding almost exclusively on acorns and wild grasses: this diet, and this diet alone, gives the ham its marbled fat, melt-in-the-mouth texture and nutty aromas.
Cebo de Campo — free-range rearing for at least 60 days, on a mixed diet of grains, grasses and natural resources. A middle ground between freedom and yield.
Cebo — farm rearing, fed on grains and legumes, with no access to pasture. The most common — and cheapest — rearing method.
La Dula / the Dehesa — the pasture that gives its name to this unique ecosystem... and to our house. The full story awaits at the bottom of this page.

Jamón and Its Classification

Once the pig's breed and diet are established, the official jamón label does the rest: black, red, green or white — it states the product's exact grade. Here are the five classifications recognized by Spanish law, the ones we personally verify on every ham we import.

Jamón Grades

Jamón 100% Ibérico de Bellota (black label) — the top of the pyramid: 100% Iberian pig, raised freely and fed exclusively on acorns during the montanera. Minimum 42 months of curing.
Jamón Ibérico de Bellota (red label) — 50% or 75% Iberian, raised in the Dehesa and fed acorns during the montanera. Minimum 36 months of curing.
Jamón Ibérico de Cebo de Campo (green label) — free-range rearing, mixed diet of grains and natural resources. Minimum 30 months of curing.
Jamón Ibérico de Cebo (white label) — farm rearing, fed on grains and legumes, with no access to pasture. Minimum 30 months of curing.
Jamón 100% Duroc — pure Duroc breed, with an intense, marbled flavor: a well-loved alternative, but Iberian in name only.

The Paleta and the Regions

Paleta — the Iberian pig's foreleg, cured under the same strict rules as the Jamón and available in the same four official grades. Smaller, quicker to cure, often more affordable: the ideal entry point into the Iberian world for anyone wanting to explore without breaking the bank.
Huelva, Extremadura, Salamanca, Los Pedroches — Spain's great regions, home to the historic Dehesas where the finest Iberian pigs have been raised for generations.
Jabugo — a small village in the province of Huelva that has become a legend in its own right: world-renowned for the quality of its jamóns, it holds one of the industry's most prestigious appellations.

Where Does the Name "La Dula" Come From?

In Spain, a Dula once referred to a communal pasture where the village's animals grazed freely under a guardian's watch. Today, these lands are better known as the Dehesa, a unique ecosystem spanning nearly 4 million hectares between Spain and Portugal. A true jewel of the Iberian landscape, the Dehesa is shaped by both man and nature, where farming and biodiversity coexist in perfect harmony.

Within a Dula, majestic holm oaks and cork oaks produce the famous Bellota (acorn), an essential food source for Iberian pigs 🐖. These vast pastures provide the ideal setting for raising these animals, guaranteeing an exceptional jamón ibérico.

Some Dulas have become legendary. Have you heard of Jabugo, Salamanca or Huelva? These are the regions where the Iberian pigs behind the most sought-after hams are born and raised.

At LA DULA, we import directly from Spain's finest Dulas, guided by passionate artisans who master an age-old craft. The sole importers in Switzerland of the complete Iberian range — Jamón and Paleta across all four grades certified under Spanish law — we hand-slice everything ourselves in Geneva to bring you unmatched quality.

You now know how to read a jamón ibérico label better than most vendors.

All that's left is to taste the difference: explore our full selection in our online shop, from 100% Bellota Jamón to Paleta.