
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?
Characteristic | Black Label | Red Label |
---|---|---|
Breed | 100% pure Ibérico | 75% or 50% Ibérico |
Feeding | Acorns + natural grasses | Acorns + natural grasses |
Farming | Free-range in the dehesa | Free-range in the dehesa |
Flavour | Deeper, fattier, more persistent | Very tasty, slightly leaner |
Price | Higher | More affordable |
🎯 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.