There are few types of Jamon which classify as:

Type of Pig: Serrano, Iberico or parma

Serrano ham is salted and cured from white pig, which provide over 90% of ham production in Spain. The history of Serrano ham can be traced into even before roman times (In the other words, over 2000 years ago)

It mainly comes from few main varieties of pig with some cross breeds which are  Duroc , Large White or even Landrace. 

The taste and smell of Serrano ham  cannot compare with Iberican Ham ABSOLUTLY. Not only because of the type. The pig had beed fed with ceral-based fodder and it only cured between 7-16 months. Otherwise it will too salty.

Iberico Pig is only can be found in South-west Spain and South-east of Portugal so It is rare and it only provide less than 10% of ham production in Spain. 

The Iberian pig has been part of the landscape of Spain from the earliest times. The Romans were expert farmers in the pasture, and processors of canned hams in salt. This tradition has continued throughout history, preserving and improving a breed that is a true genetic treasure, an animal perfectly adapted to the Dehesa ecosystem that works the miracle, thanks to its particular metabolism, transforming pastures and acorns of which is fed into one of the most healthy and delicious natural products that can be appreciated. Also, their muscles fibers can storage fat, that give the ham has their unique taste.

The Iberian ham, which apart from being a healthy food(It contain rich of mono-saturated fatty acid and High Density Lipoprotein) and a gourmet delicacy, is one of the leading exponents of expertise, of tradition and the joy of life of an entire people.

Way of feed in Iberico: Cebo, Cebo Campo, Recebo and Bellota

Cebo: The Iberico pig had been raised in the Farm and fed with ceral-based fodder before they are slaughtered.The Ham from them is relately salty and no acorn smell

Cebo Campo: Similar to Cebo but they have at least 60 days of grazing before slaughtered. Also, They will fed by herb (rosemary, thyme, chamomoile, lavender, etc.) and ceral-based fodder. 

Recebo: The Iberico pig had been raised in a pasture fed with half ceral and half acorn fodder before they slaughtered (3 months before). The Ham will have little acorn smell and taste. However, according to the new law from Spain, the Recebo will be Deleted due to it is hard to controlled its quality by oversighted bodies. It will replaced by Cebo Campo.

Bellota: The Highest class Iberico Ham which rasied the pig freee in the Extremadura pasture in acorn only before 3months they slaughtered. The Ham give pink to purplish red which give you delicate flavour and intense aroma. It make the ham attractive, delicous in good gourmet table.

Part of Pig cured: Paleta, Lomo, Chorizo, Salchichòn, Morcón, Jamon...

Jamon: Back legs, It have balanced Flavour and aroma which make Jamon Iberico as Highest gourmet ham in the world

Paletas:Front legs, with less taste and flavour make Paletas not as good as Jamon

And there are the main part of the iberico pig and its minimium cured time.

Lomo: Tenderloin

Chorizo: Pork Sausage

Salchichón: Pork Sausage, seasoned with pepper, nutmeg, oregano and garlic 

Morcón: similiar to Chorizo and Calchichón but used large intestine instead of small intestine as casing , red (rojo) Morcón is similiar to Chorizo and white (balnco) Morcón is similiar to Salchichón.

Time of Cured: 12,24,36,48 months...

The propose of curing is to removed water content from Jamon to give more concentrated taste.

only Cebo and Recebo will do the 12, 24 or even 36 months curing. And it cannot give too long drying too long due to become more salty and there is no aroma from acorn (or no enough) to make the ham more delicious.

Jamon Iberico Bellota which qualitied DO must at least 48 months, The ham will give more smell of aroma and more delicious if the ham have longer cure time. It is because in curing process. More water have been drain out. It give ham more concentration of acron oil that make the ham better.

DO and Non-DO:

DO is mean ¨Denominación de Origen¨, a classification system for wine and also for other foodstuffs including Spanish Ham.

The product with DO mean their product will monitored by oversight bodies to keep its quality so the quality of the product can be guaranteed. The product which classify as DO will give a sticker of DO to distingish from Non-DO product.

The product without DO, of course, cannot guarantee the quality of the product. Even they can claim what they wanted. For example, Recebo claim as Bellota and we cannot guarantee the bloodchain of Iberian pig either.