Abstract: The elaboration techonology of dry-cured ham is directed to get a right stability product with sensorial desirable properties. This a long process, which has three principal stages: salting, post-salting and dry-maduration. The salting is the first stability stage of the product. Two types of salting (traditional and fast) were studied. The physis (Lightness), chemical (moisture and salt content), physicochemical (pH and water activity) and structural properties of the different muscles (Semimembranosus (SM), Semitendinosus (ST) and Biceps femoris (BF)) were measured in the two types of salting. All parameters studies showed significant differences between two types of salting. These differences were due at Semimembranosus muscles. The electron microscopy study showed that in this muscle were observed only structural changes a comparasion with fresh muscle.