Sensory characteristics of Semimembranosus and Biceps femoris muscles from 24 dry-cured Iberian hams were assessed. Hams were salted with different amounts of salt (6% and 3% w/w) and then ripened at different temperature conditions (traditional processing vs. modified processing). Hams manufactured using modified processing showed higher scores for dryness (P<0.05), hardness (P<0.05) and rancid flavour (P<0.001) in the Semimembranosus muscle than those processed in a traditional way. The Biceps femoris muscle of hams salted with 6% of salt was drier (P<0.05), harder (P<0.05) and more fibrous (P<0.01) than in hams salted with 3% salt. Salty taste was more intense in the Semimembranosus and Biceps femoris from hams with a higher level of salt (P<0.01 and P<0.001, respectively). A more intense rancidity in hams ripened in modified processing could affect the overall aroma. A decrease in salt content produces less salty hams, but the changes in texture traits should be also considered.