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100% Ibérico Ham
100% Ibérico Ham
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100% Ibérico Paleta
100% Ibérico Paleta
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100% Ibérico Lomo
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100% Ibérico Chorizo
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100% Ibérico Salchichón
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100% Ibérico Panceta
Where Quality Is Truly Created
The montanera is the most critical phase in the raising of Iberian pigs, and at BEHER, they take it to the highest possible standard of quality and excellence.
What is the Montanera?
Under the Norma del Ibérico (R.D. 4/2014), the montanera officially kicks off on October 1st. During this phase, pigs must enter weighing between 209 and 253 lbs, spend a minimum of 60 days in the montanera, gain at least 101 lbs, and reach a minimum of 310 lbs before slaughter, which takes place between December 15th and March 31st.
How BEHER Does It Differently
At BEHER, the bar is set much higher than the legal minimum. Starting in April, their pigs are out in the dehesas, grazing freely and taking full advantage of the season's first grasses. By the time the montanera begins, the animals already weigh between 209 and 253 lbs. They spend 100 days in the montanera — nearly double the required minimum — gain around 132 lbs, and arrive at slaughter weighing between 352 and 418 lbs, after 16 to 20 months of free-range life.
The BEHER Dehesas
BEHER's pigs roam across privately owned dehesas located in Spain's most traditional Iberian pig-raising regions: Guijuelo (Salamanca), Extremadura, Alentejo (Portugal), and Andalucia. While the standard calls for 1 animal per 3 acres, BEHER operates at just 1 animal per 5 acres — giving each pig more space, more acorns, and a better life overall.
Genetics, Selection & Feed
BEHER handpicks its 100% ibérico pigs based on genetics and breed characteristics. During the montanera, the pigs are exclusively acorn-fed, consuming between 6 and 10 kg per day. The result is a world-class Iberian product that proudly carries the Jamón 100% Ibérico de Bellota seal — one of the most prestigious designations in the world of cured meats.
Only Around 1% Qualifies
The highest standard in Ibérico, linked directly to Montanera. It is naturally limited, strictly certified, and protected by traceability. And the numbers speak for themselves: only about 10% of all Ibérico pork is 100% Ibérico Bellota — Pata Negra. That represents just 1% of Spain's total ham production.
True exclusivity in Ibérico is created by nature and regulation. The highest standard linked directly to Montanera.
It is:
- Naturally limited
- Strictly certified
- Protected by traceability
True exclusivity in Ibérico is created by nature and regulation.
Protected by Law
Since the approval of Real Decreto 4/2014, every authentic piece must carry a numbered, government-certified brida. It legally confirms:
- Feeding category
- Breed purity
- Individual traceability
Through the IBERICO app, you can verify the origin, slaughter date, and classification yourself.
According to breed
Ibérico is the most exclusive pork breed. There are 3 certified types:
100% Ibérico: Both mom and dad are 100% Ibérico purebred. The only pork BEHER works with.
75% Ibérico: From breeding a 50% Ibérico with a 100% Ibérico mom.
50% Ibérico: From breeding a Duroc pork with a 100% Ibérico mom.
The official Spanish label system
Regulated by the Spanish government — 4 labels by breed and feeding:
100% Ibérico de Bellota — pure breed, acorn-fed.
Only label BEHER offers
50–75% Ibérico de Bellota (crossbred, acorn-fed).
Any Ibérico % — Cebo de Campo (free-range, not fully acorn-fed).
Any Ibérico breed — farm-raised, cereal-fed (Cebo).
Why Matters
Exceptional taste
Free range & Ethical
Free range & Ethical