What are the flavor differences between the origins of Iberian ham: Huelva, Salamanca, Extremadura, and Córdoba?

The flavor and curing process vary depending on the microclimate of each region:

Salamanca: Cold and dry climate. This results in very mild, sweet, slightly salty hams with extremely fluid fat.

Huelva: Humid climate with hot summers. This produces a powerful, robust, intense flavor that lingers on the palate and has a more pronounced saltiness.

Extremadura: Balanced, aromatic flavor with toasted notes characteristic of the world's largest holm oak forests.

Córdoba: Very juicy texture, sweetness on the first bite, and a long aftertaste with deep hints of nuts.