After the low-temperature maturity stage is completed, it needs to be tested before it can be ready for sale. Inspectors use long-pointed needles made of bones or animal horns to penetrate into specific parts, take off a little meat, smell the smell on the long needles, and judge whether the aroma and meat quality are qualified before going on the market. Hams that pass the test will be sent back to the cellar for low-temperature cooking. Common products on the market are products that have been cooked for 24 months, sometimes even 30 months. Of course, Iberian ham is also an agricultural product guaranteed by DOP system. A good Iberian ham weighs about six to eight kilograms. In addition to the toad in the hole, other parts of the pig will also be made, such as Spanish Chili sausage chorizo and dried meat strip lomo, and the front leg can be made into another kind of ham paleta. Fresh pork muscles will also appear on the menus of expensive restaurants as raw-fried dishes, all of which have the unique hazelnut aroma of Iberian pigs.