Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. It is a processed meat that includes both whole cuts of meat and ones that have been mechanically formed. The term "ham" refers to a specific cut of pork, not how its cured or cooked, and it comes from the back thigh/rump of a pig. Ham is made around the world, including a number of regional specialties, such as Westphalian ham and some varieties of Spanish jamón. It is produced by curing raw pork by salting (dry curing) or brining (wet curing), and smoking and seasonings may also be added. Ham is a compact source of high-grade animal protein and is an outstanding source of various nutrients such as thiamine (vitamin B1), iron, riboflavin, niacin, phosphorus, and calcium. There are different types of ham, such as city ham, country ham, and prosciutto, each with its own unique characteristics and preparation methods. Ham can be simply roasted, bone in or out, or pre-cured and cooked in many different ways to make it a prepared ham.