The most essential difference is that their production methods are different. The ham from Spain is only soaked in salt water, and then it is taken to the plateau to dry after being soaked as a whole, and the ham is dried at a height of several hundred meters, so that its taste will be better than that of Jinhua ham. The production method of Jinhua ham is to smear a thick layer of salt on the surface of the ham, and then it is usually put on the flat ground to dry, and some are directly baked by a baking machine. In this way, the meat will be relatively hard and salty. After all, it is dry-cured, so it can't be used directly. This kind of ham is more suitable for our soup, and after it is put on, the soup will taste rich and fragrant.
European ham can be used directly because it has only been soaked in salt water. In many parts of Europe, people eat this kind of ham directly, because its taste is not salty, and the meat is soft. Sometimes people cut it into pieces and put it in bread to eat with bread jam. This seemingly simple way of eating is still a very famous snack in many parts of Europe.
Different living environments lead to different eating customs, just like in China, southerners like to eat rice, while northerners prefer noodles. After all, the customs within ten miles of China will be different, and what to eat depends entirely on their personal preferences.