Jamon Iberico and tinned ham are completely out of the ordinary. The first is that canned ham is produced by pigs that are typically kept in pens, whereas Jamon Iberico is produced by pigs that are a unique breed of pigs that have distinctive dark hooves and are able to store more fat than the typical white pig. Their flavor and appearance are incomprehensibly distinct from one another. Tinned ham can be cooked while Jamon iberico ought to never be cooked. Iberian ham tastes best when eaten raw or, to a large extent, uncooked.

There are a lot of supplements in Jamon Iberico that are good for our bodies, like oleic acid, which is a fundamental unsaturated fat.