The survival of foot-and-mouth disease virus (FMDV), African swine fever virus (ASFV), and hog cholera virus (HCV) was studied in typical Spanish dry cured meat products (Serrano hams and Iberian hams, loins, and shoulders). For each disease, 31 to 35 Iberian black and 31 or 32 white pigs were infected and slaughtered in Spain at the estimated peak of viremia. Cuts from the carcasses were frozen, shipped to the US and used to prepare the meat products tested. Samples taken at the time of slaughter and at intervals during the processing were assayed for virus survival by in vitro in vivo techniques. The Iberian hams were free of viable FMDV by day 168, free of viable ASFV by day 140, and free of viable HCV by day 252. The Iberian shoulder hams were free of viable FMDV by day 112, ASFV by day 140, and HCV by day 140. The Iberian loins were free of viable FMDV by day 42, ASFV by day 112, and HCV by day 126. The white Serrano hams were free of viable FMDV by day 182, ASFV by day 140, and HCV by day 140. This work tested industrial procedures to assure that importation and commercialization of these dry cured meat products will not pose a risk to US livestock. © 1993 Academic Press Limited.