Serrano Ham must have been cured for at least 7 months while the Iberian at least 16 months. White pig hams who have spent 7 months in the healing phase will not be called Serranos, but dry cured ham, they do not have a rule that defines or are certified.

Winery: 9-12 months
Book: 12 to 15 months
Vintage: more than 15 months.