What cured ham from Spain is made from free-range Iberian pigs?

What cured ham from Spain is made from free-range Iberian pigs? The answer is jamón ibérico.

Jamón ibérico is dry-cured ham produced from Iberian pigs, a breed native to the Iberian Peninsula. The finest examples come from pigs raised free-range in dehesas, the oak-dotted pasturelands of Spain and Portugal. During the montanera season, these animals forage on acorns, grasses, and other natural foods, contributing to the ham’s intense flavor and distinctive fat.

The name covers several grades, so not every jamón ibérico comes from a purebred pig or an acorn-fed, free-range animal. Spanish labeling identifies both breed percentage and feeding system. The celebrated jamón ibérico de bellota comes from pigs finished on acorns, while other ibérico hams may come from pasture-raised or grain-fed animals.

Jamón serrano is the main mix-up. It is also Spanish cured ham, but it is made from white pigs rather than Iberian pigs. Prosciutto is the Italian counterpart, and speck is an Italian smoked, cured ham. The curing period, breed, diet, and aging method all affect the final product’s price and character.