When choosing Ibérico ham, labels can be confusing—even for experienced food lovers. At CASA MANGURRINO, we believe knowledge is part of luxury: understanding breed, raising environment, space, and diet helps you select the experience you truly want.
This guide explains the official Ibérico classifications in clear terms, and where MANGURRINO stands—our own maison standard, defined by terroir, space, and time-honoured discipline.
The 4 pillars that define Ibérico quality
Breed
Ibérico quality starts with genetics. The percentage (50%, 75%, 100%) refers to the pig’s Iberian breed purity—one of the foundations of flavour, texture, and marbling.
Raising Environment
“Dehesa” is more than a landscape—it’s an ecosystem. Outdoor life under oak trees creates a slower rhythm, natural movement, and a different expression of fat and aroma.
Space per Pig
Space matters because it shapes how the animal lives and moves. More roaming space means a more natural lifestyle and, often, a more refined result.
Diet
Diet is one of the most decisive factors in the Ibérico world. During montanera, acorn feeding (bellota) is where iconic aromas and texture are born.
Quick comparison: MANGURRINO vs. official labels
MANGURRINO (Maison Standard)
- Breed: 100% Iberian Pig
- Raising environment: Dehesa lifestyle
- Space per pig: approx. 15,000 m² roaming space
- Diet: up to 10 kg of acorns daily (during montanera)
Black Label
- Breed: 100% Iberian Pig
- Raising environment: Dehesa
- Space per pig: minimum 7,500 m²
- Diet: acorn-fed (during montanera)
Red Label
- Breed: 50–75% Iberian Pig
- Raising environment: Dehesa
- Space per pig: minimum 7,500 m²
- Diet: acorn-fed (during montanera)
Green Label
- Breed: 50–75–100% Iberian Pig
- Raising environment: outdoor rearing
- Space per pig: minimum 100 m² outdoor space
- Diet: pasture and natural feed
White Label
- Breed: 50–75–100% Iberian Pig
- Raising environment: no outdoor rearing
- Space per pig: minimum 2 m² indoor space
- Diet: feed
Important note about Ibérico regulations
Ibérico ham in Spain is protected by specific regulations. This designation refers exclusively to pork from the Iberian breed. Processing time (months) is not the decisive factor in the official classification. Other factors—especially diet and raising environment—play a central role.
How to choose the right Ibérico experience
- Choose acorn-fed (bellota) if you want the most iconic aroma, depth, and a refined finish.
- Choose higher breed purity when you’re looking for more intensity and a long, elegant persistence.
- If you want a product defined by terroir and a true dehesa lifestyle, prioritise space + diet, not just marketing terms.
CASA MANGURRINO: our maison selection
At CASA MANGURRINO, we do not chase labels—we follow the land. Our selection is built around controlled origin, demanding producers, and a terroir-first discipline where authenticity is never rushed.
If you would like guidance choosing a piece or format (whole piece, boneless, machine-sliced, or hand-carved), our team will gladly assist.
