Ham I am

Iberian? ...posible;

"The first products to carry the new labels will be pork, which requires the least time to cure. But in other cases it could take as long as three years, taking into account the fact that some Iberian hams take that long to cure," says José Luis Urquijo, vice president of the Spanish Association of Iberian Pig Breeders (Aeceriber). "But many farmers, above all those of us who breed pure Iberians, are going to try to apply the new color code as soon as possible because it makes things much clearer for consumers, even though we'll have to pay to throw out all the old labels and replace them with the new ones. As such I hope to save myself all the explanations I have to give every time I want to sell a ham."

 Tastes great, isn't enough?

Part of these explanations is the result of an image of fraudulence that has overshadowed the sector in recent years. 

There oughta be a law! Well, there is, but;

According to Aeceriber, 30 percent of all products marketed as pure Iberian are not certified as such, a situation attributed by associations and the government not so much to a lack of regulation but to an absence of strict inspections. There has been a lot of criticism of the companies responsible for certification for labeling products as 100-percent Iberian when they are not. 

Maybe the pig raisers should establish their own brands.