1. Jinhua ham has a higher salt content, 8%-12%; while the salt content of Spanish ham is controlled at about 2.5%;

2. Jinhua ham production process , the temperature and humidity are basically not controlled, which leaves the possibility of toxin residues and microbial spoilage; the entire production process of Spanish ham is carried out in cold storage, with temperature and humidity controlled, and most operations are controlled automatically by computers.

3. Jinhua ham has serious fat oxidation during the production process and is not suitable for eating raw; while Spanish ham needs to be coated with lard or other additives (or oiled through dipping) at the beginning of fermentation. The purpose is to Prevent oxidation.