New rules for Iberian products (Pure Iberian)

The January 11th, 2014 was published Royal Decree 4/2014 approving the Quality Standard for Iberian New Standards of Iberian products 2014products. The main aim of this Royal Decree is to establish the quality characteristics to be met by
products from the Iberian pig. This standard would be effective for products produced from 2014. Thus, for example, an Iberian Bellota with a cure more than 36 months will not come labeling until 2017. 
One of the improvements associated to the new rules is to increase transparency and strengthen control systems and improve reliability in the designation that actually correspond to the iberian products.

– Black Label, for the Jamón de Bellota 100% Ibérico. Hams from pigs reared in freedom in the pastures Iberian 100%, and fed with natural grass and acorns.

 Red Label, for the Jamón de Bellota Ibérico. Hams from pigs that are not Iberian 100% because they have been crossed. Reared in freedom in the pastures and fed with natural grass and acorns. These pigs contain between 50% and 100% of Iberian breed.

– Green Label, for the Jamón de Cebo de Campo Ibérico. Hams from pigs that are not Iberian 100%, so they have been crossed and contain between 75% and 100% . Reared in freedom in the pastures and fed with natural grass and acorns.

– White Label, for the Jamón de Cebo Ibérico. Hams from pigs that have been crossed, they are not 100% Iberian and contain between 50% and 75% of Iberian. Fed with cattle feed in farms.

Author: thespanishham

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