Jamon de bellota means acorn-fed ham and is the finest grade ham. This ham comes from free-range pigs that roam oak forests (called dehesas) and are fed with acorns until they reach 50 kilos weight. Thanks to the diet based on acorns and the exercise they do in the pastureland, the process is enhanced and results in a juicier ham and more aroma.

Spanish cured ham, called jamón, is a type of dry-cured meat produced in Spain. This meat comes from the legs of pigs breaded in Spain. Depending on the type of pigs, this ham can be classified as Iberico, made with Iberian-breed pigs, or Jamon Serrano (obtained from white pigs).

Ibérico ham is mainly produced in Spain. It’s not made from “normal” pigs but from Iberian pork. In contrast, Italian prosciutto is an uncooked, unsmoked, and dry-cured ham. Prosciutto is cured for a longer period and in the open air. Although there are many ways of doing it. Also, a pig’s feeding is important for the final result; for example, in some regions of Italy they are fed with Parmigiano Reggiano cheese whey.In general, Spanish ham is more intense in flavor and prosciutto is lighter and less expensive.

The little dots during the aging process, and it's a sign that the process has been done successfully. These dots are tyrosine crystals, one of the twenty amino acids that make up proteins, and one of the properties of this substance is the low ability to dissolve. When the ham loses its water, the tyrosine instead of disappearing regroups in the form of white crystals and these marks, as we have already explained, are a sign that the curing process has been correct. Therefore, the white dots are synonymous with optimum aging and the highest quality ham.