The study investigates souring of hams cured by the wet method through bacteriological, chemical, and histological analyses. It classifies sour patterns, describes detection techniques, isolates and characterizes a specific bacillus responsible for acid and gas production, and reproduces souring by experimental inoculation. The report examines possible routes of contamination including pickling fluids, handling, thermometers, needles, and hooks, evaluates the organism’s growth requirements and resistance, and measures tissue changes and chemical alterations in affected meat. Practical recommendations for prevention, proper handling, disposal of spoiled hams, and curing practices are presented, followed by a concise summary of conclusions.