How is Jamon Iberico different from Prosciutto ?

I’ve always loved prosciutto, but recently I heard about Jamón Ibérico and how it’s considered one of the best cured meats in the world. Aside from being from Spain vs. Italy, what are the key differences between the two? Is the flavor, texture, or aging process significantly different?

P.S.- I gotta say you guys are a fun af subreddit, every response always gives me a barrel of laughs