Quality level. Top quality iberian ham is salted and dried over 18 or 24 months and comes from the shoulder or the thigh of the pig. Thighs are more highly priced than shoulders. In both cases there are three levels of quality: bellotta (acorn) from pigs fed exclusively on acorns, seleccion (next quality) from pigs fed on a mixture of acorns and fodder, cebo from pigs also fed a mixture of acorns and fodder, with a lower proportion of acorns.