- Production of the pigs: The black Iberian pigs lived in the southeast and southwest of Spain.
They are called as porco de raca alentejana in Portugal, Spain.
Black Iberian piglets are treated very well.
Right after weaning, they are fattened through barley and maize and after a few weeks, they are allowed to roam over the oak forest so that they can eat natural grass, herbs, acorns, and roots until the right time to slaughter them.
- Slaughtering: At this stage, the diet of the pigs are limited to eat acorns only.
This strict diet is done to produce the best quality of Jamon Iberico Bellota.
But for a lesser quality, its food acorns can be mixed with a commercial feeds.
- Curing: Curing happened after the pigs are slaughtered.
Its ham are salted and left to begin drying for weeks.
After which, they are rinsed and dried for another four to six weeks.
The curing process then takes at least twelve months but some producers prefer to cure the ham for thirty-six months.
- What is Jamon Iberico Bellota?: Jamon Iberico Bellota is the finest Iberian ham because of its strictly acorn eating diet.
The significance of the acorn eating diet is its great impact on the flavor of the meat that makes it very unique to taste.
It is also cured for 24 to 36 months for a best quality ham.
It has many recipes applications and is also eaten as appetizers, entry food and contrast  plate with melon and other sweet  food.