One of the factors that set us apart is that pure Iberian animals are bred and born on our farms.

Did you know that the 95% of “Iberian” hams come from pigs mixed with white pigs to gain more meat quicker, sacrificing quality?

The merits of the Iberian pig diminish when the pig loses its purity. Among these, the most significant is strength and quantity of intramuscular fat (15% in pure Iberian pigs, 1% in white pigs); the fat found between the muscles. Intramuscular fat plays a crucial role in the succulence and aroma of Iberian products; i.e. more intramuscular fat, higher quality.

The purity of the breed is a double-edged sword, which presents a challenge: small animal size and slow breeding create a large rise in production costs.

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However, this does not affect our obsession for quality. Ibersélec does not compromise at all in obtaining 100% pure Iberian quality.