Which Spanish cured ham is traditionally produced from the black Iberian pig?

Jamón ibérico is the Spanish cured ham traditionally produced from the black Iberian pig, known in Spanish as cerdo ibérico.

The ham is made from the hind legs of Iberian pigs and undergoes salting, drying, and extended maturation. Production methods and labels vary. Jamón ibérico de bellota comes from pigs finished largely on acorns during the montanera season, while other categories use different feeding and production systems.

The Iberian breed is especially associated with southwestern Spain, including areas of Andalusia, Extremadura, and western Castile and León. Portugal also produces related products from Iberian pigs, often called presunto ibérico.

Jamón ibérico is not the same as jamón serrano. Serrano ham is a broader Spanish cured-ham category usually made from white pig breeds. The word ibérico identifies the breed tradition, while labels such as bellota describe production and feeding conditions. The meat is commonly sliced very thinly and served at room temperature.