About the grade of black-labeled ham:
Black-labeled ham is distinguished according to relevant Spanish laws and standards, and it must meet strict quality regulations in many aspects such as origin and processing flow. Specifically, it can be divided into the following grades:
This is the highest grade ham. These hams are usually made from Iberian black pigs raised in oak forests and cured for at least three years.
Cebo de Campo: This grade of ham is also made by Iberian black pig, but it has no ability to move freely. On the contrary, they are covered by straw stored on farms for a short time, which usually takes at least two years to ripen.
Cebo: low-grade black ham. Iberian black pigs are fed with commercial feed in the production process, and it takes about one year to be cured.
Compared with ordinary ham, black-labeled ham has the following differences:
Different sources: Iberian black pigs only grow in Iberian peninsula. Black-labeled ham is obtained from this special pig, while ordinary ham has no such restriction.
Different feeding methods: Iberian black pigs can produce the best ham only if they move freely in the stocked oak forest and eat deciduous leaves and acorns, so Iberian black pigs with black ham are wild or stocked.
Different curing methods: the curing requirements of black-labeled ham are very strict, and ham must be cured in Spain. Ham needs natural salt and food-grade potassium nitrate to ensure food safety.
Taste and mouthfeel: Black-labeled ham has a particularly rich taste and texture, which is completely different from ordinary ham. After slicing black-labeled ham, you can feel multi-layered taste and gradual taste experience.
In a word, black-labeled ham is a high-end food, which requires high production technology and materials, so it is expensive. This is why it is regarded as one of the top delicacies in many countries in the world and enjoys a high reputation.