Suitable pigs for the making of hams and shoulder blades covered by this denomination of origin will only be of Iberico breed, or crossbreds with 75% of Iberico breed and 25% of Durocjersey.

Considering that the basic factors which determine the quality of the ham are the diet of the pig before its slaughtering, and its breed; the following ham classification is established:

Class I: Iberico acorn ham coming from yearling pigs that have only eaten fodder, stubble and grass up to its 80kg and the rest of weight up to its 160-180kg has been completed on grass and pasture acorn.

Class II: Iberico ham, coming from yearling pigs that have only eaten fodder, stubble and grass up to its 80kgs and the rest of its weight up to 160-180 kg has been completed on acorn, pasture grass and fodder or only fodder.

Geographic area

The production area for the pigs which front and rear legs are suitable for the making of hams and shoulder blades covered by this Denomination of Origin is made up of the meadows wooded with holm oaks and cork trees belonging to the agricultural parts of the provinces of: Salamanca, Avila, Zamora, Segovia, Cáceres, Badajoz, Sevilla, Córdoba, Huelva, Ciudad Real y Toledo. The making area is made up of 77 municipalities on the Southeast of the province of Salamanca.