“…The technology of processing dry-cured ham varies from one country to another, but it always includes salting and ripening periods which contribute to the stability of the product and to the typical flavour of the dry-cured ham (Coutron-Gambotti, Gandemer, Rousset, Maestrini, & Casabianca, 1999). The importance of sensory attributes in dry-cured ham is confirmed in several studies (Guardia, Aguiar, Arnau, & Guerrero, 2010;Morales, Guerrero, Claret, Guardia, & Gou, 2008). According to Spanish consumers, raw material, maturing process, marbling, colour, flavour, texture and proper saltiness are considered the most important factors affecting drycured ham quality (Morales et al, 2008).…”