Pork products made from Black Iberian breed pigs receive the ibérico/a denomination. As such, jamón ibérico is the dry-cured ham produced from livestock of said breeds.
According to Spain’s denominación de origen rules and current regulations on jamón, jamón ibérico must be made from pure breed or cross-bred pigs – as long as they are at least 50% Black Iberian in their ancestry. Duroc pig is the only breed allowed to mix in order to keep official ibérico denomination on any Spanish pork meat product.
Jamón ibérico, especially the one labeled de bellota, has a smooth texture and rich, savory taste. The fat content is relatively high compared to jamón serrano. A good ibérico ham has regular flecks of intramuscular fat known as marbling.