Black Label vs Red Label in Ibérico Ham – What’s the Difference?

In the world of Ibérico ham, the label is not just a colour — it's a guarantee of origin, quality and purity. In Spain, the official classification system includes four colours, with black and red being the highest. But… what really sets them apart?

🖤 Black Label – 100% Acorn-Fed Ibérico

The crown jewel.

• Breed: 100% purebred Ibérico pig (certified Ibérico father and mother).
• Feeding: Raised free-range in oak pastures, fed exclusively on acorns and natural grasses during the montanera (autumn–winter).
• Farming method: Entirely extensive and natural.
• Minimum curing time: Aged for 36 to 48 months.
• Flavour: Smooth texture, marbled fat, deep, lingering and elegant taste.

🥇 Only 5% of all ham produced in Spain qualifies for this label.

❤️ Red Label – Acorn-Fed Ibérico (75% or 50% Ibérico breed)

Extremely high quality, but with genetic differences.

• Breed: Crossbreed between Ibérico and Duroc pigs (usually 75% or 50% Ibérico).
• Feeding: Also raised free-range and fed on acorns and grasses.
• Farming method: Same life in the dehesa, but different genetics.
• Curing time: Similar to black label, sometimes slightly shorter.
• Flavour: Excellent and intense, though slightly less smooth and aromatic than black label ham.

💎 A gourmet choice with a very attractive value for money.

🔍 How to Choose?

🎯 In Summary:

• If you're looking for the very best, pure and with maximum intensity: go for black label.
• If you prefer excellent ham at a more accessible price: red label offers a top-tier gourmet experience.