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A moist German ham that is air-dried, salt cured, and smoked over pine and/or fir to give it an intense flavor.

A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat.

A German ham that is made from hogs, which are fed acorns and raised in the Westphalia forest in Germany.

A type of ham that is Spanish in origin and produced exclusively from rare Iberian pigs, which are descendents of the wild boar and are the last European free-range pig breed.