I posted this question as a follow-up to a post below, but I think it got lost in the maze...and was never answered. But I am confident that someone here has the answer:
Is all jamon iberico necessarily also jamon de bellota?
My understanding was that jamon iberico comes from the iberian pig, and that sometimes that pig is raised on acorns, leading to jamon de bellota. But sometimes the iberian pigs are not raised on acorns, and so you get jamon (or whatever embutido) iberico (but not de bellota).
That is, I thought that all jamon de bellota is jamon iberico, but not vice versa....in the same way that all jamon iberico is also jamon serrano, but not all jamon serrano is jamon iberico. (You can think of three concentric circles: the outermost is jamon serrano, the middle one is jamon iberico, and the innermost one is jamon de bellota / pata negra.)
Can someone confirm or clarify this?