Meat
Lampiño
S tier
Lampiño (sometimes written Lampino) is the nearly hairless variety of the Iberian pig, with dark skin and minimal bristle cover that historically suited hot dehesa summers of south-western Spain. Genetically Iberian, it produces exceptional marbling and oleic-rich fat for jamón ibérico and premium fresh cuts when finished extensively on acorns or traditional mixed forage and grain. Along with Retinto, Entrepelado, and other coat types, Lampiño forms part of the classical Iberian morphological diversity. Purebred Lampiño stock is used in pedigree Ibérico programmes and artisanal curing, where slow growth and high fat quality outweigh industrial lean yield.
Also known as: Lampiño
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Hairless black Iberian pigs were kept on open oak ranges of Extremadura and western Andalusia.
Lampiño type was distinguished by shepherds and curers from haired Retinto and intermediate Iberian coats.
Traditional Lampiño herds persisted in dehesa systems despite pressure from faster commercial breeds.
Livestock catalogues classified Lampiño as a recognised Iberian variety for conservation and breeding.
Spanish Ibérico standards incorporated pure Lampiño animals under breed-purity and diet-based labelling.
Premium ham houses continued to source high-purity Lampiño and related Iberian lines for bellota production.