The Iberian ham must have a strong and pleasant smell. It is such a characteristic odor (smell of Iberian ham) could itself constitute a definition and is closely linked to product quality, one of the main factors. This is because the amount of volatile compounds generated in the final stage of processing. In the smell influences directly the type of food that the animal has received the final period, having shown that those fed on acorns in the phase of bait, animals give pieces more pleasant and intense than those fed with feed odors. They have been published studies that prove that the healing processes of the longer pieces, give products with more intense odor.