Quality controlIt is controlled by the Spanish Royal Decree covering quality control for Iberian pork, ham and leg; “Norma de Calidad para la carne, el jamón, la paleta y la caña de lomo ibéricos (RD 1649/2007)" and covers the breeding, growth and processing of each piece.
At the end of the process, which can never be less than 20 months for hams and 12 months for the forequarters, the very same Denomination of Origin Regulating Council qualifies and labels the hams and forequarters before they go out for public consumption.
The Regulating Council has complete control over the salt concentration, the minimum curing periods and ageing times.
AECERIBERAECERIBER is a not-for-profit organisation with 792 members and 1132 Iberian Pig breeders. Its aim is to defend the Iberian Pig and is linked to the Ministerio de Agricultura, Pesca y Alimentación (Food and Fisheries Ministry) as it is recognised as the official association of Pure Blooded Pigs, "Asociación de de Raza Pura" by Royal Decree "R.D. 723/90 8th June".
As such it has developed the Genealogical Book of the Race, which guarantees the conservation of the reproduction mechanisms in businesses dealing with the breeding and selection processes. This genetic selection process aims to reproduce the best productive and maternal qualities of the Spanish population of Iberian pig.