The aim of the present study is to investigate the effects of fresh ham mass and the amount of salt added during processing on the technological, sensorial, and physicochemical qualities of the Slovenian dry-cured ham (Kraski prsut) produced under Protected Geographical Indication. A total of 84 fresh ham samples originating from pigs were divided into subgroups according to mass and salt addition during production. Generally, the softer texture of the biceps femoris (BF) muscle compared to the semimembranosus (SM) muscle was confirmed by stress relaxation test, texture profile analysis, and related chemical parameters. As for the effect of salt on the texture parameters, the SM muscle from the light and low salt ham samples showed greater softness, and lower hardness, cohesiveness, gumminess, chewiness and resilience than those from the normally salted hams; the BF muscle showed similar trends to those of the SM muscle. Significant differences in the majority of the ham sensory traits were mainly due to the differences between the SM and BF muscles.