Spanish Ibérico ham usually has a more uniform texture, more intense flavour and is usually less moist than other cured hams, because of the long curing stage. This is especially true of hams from acorn-fed Ibérico Bellota pigs. The open forest grasslands with acorn-bearing cork and holm oak trees are critical to their development. The following is a random sampling of some of the better known of the hundreds of other European and American cured hams:
Spanish Serrano (Teruel and Trevélez) hams are from white or Duroc pigs, who were raised on farms and fed cereal feed, and then cured for more than one year at high altitudes in dry climates such Aragón and Sierra Nevada.