Jamón Ibérico is made from pure or crossbred Iberian pigs that are at minimum 50% Iberian. A white tag indicates jamón Ibérico de cebo, which are commercially raised on an open farm and fed a diet of cereals. Green specifies jamón Ibérico cebo de campo, in which the swine are also fed a diet of cereals, but are free range. When purchasing jamón Ibérico at a store, opt for wafer-thin slices that have a bright red hue and transparent fat. And if you’ve entrusted Alba with your adventure, a magnificent tasting of 100% jamón Ibérico de bellota and lessons in how to properly carve the meat cap off the excursion.

Source: Forbes April 30, 2018 10:07 UTC