Ham, a widely consumed and culturally significant food, undergoes fermentation and aging processes that contribute to its distinctive flavor and texture. These processes are influenced by a complex interplay of microbial communities, which vary by the production region. Understanding these microbial dynamics can provide insights into flavor development and quality improvements in ham. In this study, the microbial communities found in ham produced in three distinct regions were compared, revealing that bacteria have a more dominant role in shaping the overall microbiota than fungi. Notably, each type of ham exhibited a unique microbial profile, although those from similar regions shared more similar profiles. Specific bacterial biomarkers were identified for each regional ham :