Choose your colour, choose your iberico!

Only food lovers know about the most exquisite product from Spain: JAMÓN IBÉRICO! Due to fake products coming from other countries, or even from Spain but not real iberico breed, since 2014 it is easier to differentiate if a Jamón is a real ibérico product or not. Just pay attention to the label when you buy ibérico products!

In January 2014 the Spanish Government approved a new standard to protect both, the rights of the consumers and the IBÉRICO breed products from Spain. Basically, the standard describes the way to label Ibérico products depending on three factors:

  1. The breed of the pig: Some pigs will be 100% Iberian, with both parents pure-bred. Others will be part Iberian mixed with another breed. But now the percentage of Iberian must be specified so its exact genealogy can be traced
  2. The pig’s diet:bellota (acorns), cebo del campo (natural grazing) or cebo (fodder).
  3. The way and quality of raising: allowed to roam free (eating acorns or grazing naturally), or kept enclosed in a pen (and fed fodder).

Therefor when you go to your delicatessen shop or buy on line please pay attention to the following types of labels:

BLACK LABEL – Jamón 100% Ibérico de Bellota. This is the top category – the finest available – and indicates a pure-bred Iberian pig which has been fed only on acorns during the mountaineer period. This  is popularly known in Spain as PATA NEGRA (Black Hoof).

RED LABEL – Jamón Ibérico de Bellota, where the pig is partly Iberian – the percentage of Iberian breed must be specified. The pig has been allowed to roam free, eating acorns.

GREEN LABEL – Jamón Ibérico de Cebo de Campo. This pig is at least 50% Iberian, and has been allowed to roam freely, eating both natural grazing and fodder.

WHITE LABEL  – Ibérico de Cebo. This pig is at least 50% Iberian, and has been kept enclosed in a pen and given fodder.

Ibérico Products, Certified!

All our ibérico products are certified as truly ibéricos. ESPAUS is the first company  that has its ibérico products certified in Spain and bring them into Australia for you.

There was a grey area where a lot of doggy companies have been selling ibérico products under ibérico designation with no certified guarantee. Now with the new legislation, introduced by the Government of Spain, there will no longer be any doubt, so check what you buy at the big supermarkets.

All Ibérico products must be labelled according to the new Act disclosing the minimum percentage of breed and the kind of alimentation pigs have followed.

Purity of the breed

Currently our ibérico products are 100% ibéricos.

Kind of Alimentation that pigs can follow.

Bellota | Acorn

Pigs are raised naturally, living in freedom. They are fed in the mountanier, eating only acorns and grass.

Cebo de Campo

Pigs are raised naturally, living in freedom. They are fed with the natural resources of the Dehesas (olives, chestnuts, cereals, legums) and with some occasional acorns.


Pigs are raised in farms (not free), they are intensively fed base on fodder and industrial grain.

ESPAUS products are 100% Iberico Bellota grade. Pigs are raised naturally, living in freedom, therefore all ESPAUS products are FREE RANGE.

So, next time you buy ibérico products, check the label!  ESPAUS is the only company in Australia that brings to you its ibérico products labelled according to the new legislation.

Buy only quality!


How Spanish Iberico Jamon differs from other hams

Spanish Ibérico ham usually has a more uniform texture, more intense flavour and is usually less moist than other cured hams, because of the long curing stage. This is especially true of hams from acorn-fed Ibérico Bellota pigs. The open forest grasslands with acorn-bearing cork and holm oak trees are critical to their development. The following is a random sampling of some of the better known of the hundreds of other European and American cured hams:

Spanish Serrano (Teruel and Trevélez) hams are from white or Duroc pigs, who were raised on farms and fed cereal feed, and then cured for more than one year at high altitudes in dry climates such Aragón and Sierra Nevada.

Read moreHow Spanish Iberico Jamon differs from other hams