The Iberian acorn ham is, without a doubt, the best cured ham of the world.
It has nothing to do with the italian "prosciuttos" Parma or San Daniele or the french Bayona, wich are less cured and of sweeter flavor. And of course, neither point of comparison with the hams from the center of Europaentro wich are generally smoked.

The key of the unmistakable taste of Iberian hams resides in the Iberian pig's genetic characteristic: The infiltrations of fat inside his muscularture.

The facts that determine the exceptional quality of the Iberian ham are :

• The race "Iberian pig" wich is different from the common pig.
  
• His nutrition , based on acorns and that speciall way of eating small quantities but frecuently that makes that they bring up less superficial fat and more streaky fat.
  
• The microclimate and ecosystem
  
• A homemade elaboration, where the quality of the cured at natural drying rooms is determining.
  
  How to choose it
  
  A Iberian ham is characterized for the thin legs,the dark color of his hoof and his stylized silhouette.
  
  For his meat among red purple and the rose-colored pale. His sweet, greasy e and little salty taste, that makes an explosion of delicate aromas in the palate.
• 
  However, the differences between hams of different areas , are always becasue of tha fat.