Main articles ham in Spain: Jamon Serrano ham from Spain and 2 hams on display for sale. Factories Trev lez hams (province of Granada). This product is traditionally consumed in Spain, so they are different denominations working or it there. Broadly speaking there are two types of hams by race from which the pig, is the Iberian pig (Iberian ham) or some variety of white pigs (“ham” or “ham”). Iberico ham comes from the Iberian pig. The main features that distinguish it in its capacity derived from the purity of the breed of animal breeding in extensive regime of freedom of the Iberian pig in wooded pastures where they can move, feed and cure the ham, which is usually extended from 8 to 36 months.Iberian ham itself apart by its texture, aroma and flavor unique and distinguishable but the taste varies with the degree of acorn you’ve eaten pork, and exercise he has done. It is generally classified by the number of acorns you have consumed before slaughter. The official classification allowed for the Iberian hams grouped into: Bait Iberico ham, Iberico ham from Bait Camp, Recebo Iberian Ham and Iberian Ham. Some regions with a tradition of hams created, along with the Ministry of Environment and Rural and Marine Appellations of Origin which require control and Iberian hams that meet certain characteristics to carry its seal of quality. Appellations of origin are known from the Iberian pig: Iberico ham Jam n de Huelva DO Iberian ham DO Los Pedroches, OJ Jam n Ib rico ham Guijuelo, and Iberian Ham DODehesa de Extremadura. The designations of origin are legally protected by the European Regulation (EC) No 510/2006 of the European Union. Apart from that there are different trade names known to the Spanish consumer, but often confused by their ambiguity, as would be “Jam n de Pata Negra”, “Jabugo ham” or “Ham 5J. To assess the quality there is only the official classification, it must also be reflected in the identification label of the piece (band). The white prosciutto or ham comes from a variety of breed of white pigs, and ham is easily distinguished by the color of the skin of the leg. It is called the mountain when it heals Saw weather, cold and dry. It is currently governed by EC Regulation 2082/92, which defines the characteristics of the process and the finished product. This ham distinguishes three grades according to their healing: bodega ham, ham and ham large reserve reserve.They come in Granada, Salamanca and many other regions. These include different designations of origin and ham from Teruel, Trev lez Ham in addition to other productions without name but with ham as the ham tradition of Murcia flat or Duroc pork ham.