I’m sorry for the blurriness of the pictures. The market was very dark, and my camera is not that fast.

From wikipedia: Fresh [Serrano Hams] are trimmed and cleaned, then stacked and covered with salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, as well as the size and type of ham being cured.”