I have been sampling the wonders of the hams at Mas in the Mercado San Miguel in Madrid. However, I have been overwhelmed at the choices. I can figure out the difference between Iberico and Serrano and at least try to make a cost/benefit calculation on whether bellota is worth it. But there seem to be many other subtle distinctions that escape both me and my Spanish (and my google skills). Does anyone have a good web site on the subtle differences between the various ibericos? Or, is it like ser/estar, one has to be born here to get all the subtleties?