There's a Spanish website with some neat photos of their iberico hams. They are serious about how they cut them, and have diagrams (which I don't understand) showing the cutting sequence.
They've also got photos showing the pigs and the cured products.
I'm reminded of Johnston County's Hams.
Also, here's an article about the Spanish getting ready to export to China. I expect that one day, American producers of Mangalitsa pigs will compete with Spanish producers. America enjoys a competitive advantage in pork production - and we've got better trade connections with China.