Meat
Entrepelado
S tier
Entrepelado is an Iberian pig variety characterised by sparse, patchy hair cover between fully haired and nearly hairless Iberian types. Part of Spain’s traditional Iberian complex, it is raised in dehesa systems of the south-west and yields the fine marbling, soft curing fat, and deep flavour expected of Ibérico pork and jamón when finished on acorns or controlled mixed diets. Breeders value Entrepelado for hardiness and meat quality within pure Iberian programmes. Products may be marketed under Ibérico quality labels according to purity and finishing (bellota, recebo, cebo), with culinary use spanning long-cured hams and prized fresh cuts such as secreto and pluma.
Also known as: Entrepelado
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Sparse-haired Iberian pigs were described among dehesa herds of Extremadura and western Andalusia.
Regional Iberian subtypes including entrepelado coat types were distinguished by drovers and ham curers.
Entrepelado lines continued within mixed Iberian herds as industrial white pigs expanded elsewhere in Spain.
Spanish livestock inventories recognised Entrepelado as a defined variety within the Iberian breed complex.
National Ibérico quality rules applied equally to Entrepelado purebreds based on purity and diet.
Pedigree Iberian programmes maintained Entrepelado genetics for diversity within premium ham production.