There is bacterial action at work to give it that delicious flavor. I don't know where the line is between bacterial breakdown of meat tissue in jamón and putri

There is bacterial action at work to give it that delicious flavor. I don't know where the line is between bacterial breakdown of meat tissue in jamón and putrification. I wanted to highlight that bacterially altered meat is a delicacy today. Maybe people back then people were also looking for umami?