That is called jamón de bellota in Spanish (acorn ham, literally). Or pernil de glà if you want the Catalan version. 5J is the best quality in that category (top type in top category). Quite an experience to eat that.
I have never tried it, but I look forward to doing so someday. I read up on how it is made, and it sounds delicious. I have had prosciutto plenty of times, mainly making a sandwich. I was shocked to discover, while looking this stuff up, that prosciutto is actually raw meat! It is taking the ham (the leg), and curing it in salt then washing it with salt water and letting it age at just the right environmental conditions.
Remember I told you about my sweet tooth? I like to get shaved honey ham, make a sandwhich with Italian bread, topping it with strawberry preserves. I also tried chocolate coated bacon, which was awesome. And a friend of mine once made maple flavored ice cream with thin slivers of bacon all throughout it. If I buy ham and it gets a week old and I don't trust it, I toss it in the skillet with butter and fry the kcuf out of it, toast bread in the pan, and mmmmmmmmmm
:mrgreen:
Really, your culinary tastes are quite at odds with mine. Chocolate coated bacon... 
Cured ham (jamón/pernil) has a really long life. If it gets bad you have preserved it incorrectly. It is similar to prosciutto in concept, but the flavor is quite different. Most pork derivatives that are common in Spain are cured raw meat (generally with slivers of fat) stuffed into intestines and the like and left to cure from 6 months to 5 years in dry dark places. Conceptually they are gross, but the flavor is awesome.
I did not invent chocolate bacon. It is a fad I became aware of about a year ago.
Another raw meat...
Kobe Beef Carpaccio. Expensive as ****, but the guy slicing it can grab free samples :mrgreen: