Spaniards classify the quality of the jamon in these two:

Jamón Serrano is Spain's delectable dry-cured ham made from white pigs, serrano means it comes from the mountains. The curing process has been perfected over years ... First, the hams are buried between layers of coarse sea salt and curing salts. After being left for a number of days they are washed and the curing and aging process begins - usually lasting some 6 to 14 months. An expert will regularly pierce the leathery crust with a long splinter of cow bone - the whiff of ham on the splinter being the way a fine jamon is determined. Jamon Serrano has a beautiful aroma ... is a natural product ... nutritionally rich ... and when served in paper-thin slices is absolutely delicious!

Jamon Iberico is the best of the Serrano hams! Most of the pigs are pure Iberico, black with black hoofs - hence the term "pata negra" (black leg). The pig's marvelous, healthy diet sets apart jamon Iberico from other hams. Once these healthy hogs are ready for fattening they are left to roam the woods and dehesas (pastureland) at will, gorging on acorns. The large acreage needed for this natural fattening process makes the price of sensational Iberico hams higher than Serrano. The curing process is similar to that of the Serrano but longer - usually 18 months to 3 years. Delicately perfumed and with exceptional flavor, studies indicate the ham's fat content is monounsaturated (ie it doesn´t clog the arteries!) and high in omego-3 fatty acids! They call these pigs the four-footed olive trees! Due to US regulations, delicious jamon Iberico is denied to American citizens at present. However, Tienda.com has found a reputable Spanish producer committed to following all of the rules approved by US regulations. Target for delivery of the whole pata negra is 2007-8 .