Abstract: To reveal the quality characteristics and main volatile flavor components of Anfu ham, free fatty acids and volatile flavor components in intramuscular fat and subcutaneous fat of it were analyzed by gas chromatography-mass spectrometry (GC-MS) and solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS), and the content of amino acids in muscles was determined quantitatively. The results showed that 19 and 29 kinds of free fatty acids were detected in intramuscular fat and subcutaneous fat, respectively (the total free fatty acid content of subcutaneous fat was 7.992 times that of intramuscular fat). 29 and 31 volatile flavor compounds were detected in intramuscular fat and subcutaneous fat, respectively. 7 and 14 main volatile flavor compounds were obtained from intramuscular fat and subcutaneous fat by the method of odor activity value (OAV). The hexanal, octanal, nonanal, (E,E)-2,4-decadienal and dipentene were the key volatile flavor compounds in intramuscular fat and subcutaneous fat among them. Moreover, 3-methylthiopropionaldehyde and decanal were only found in intramuscular fat. 17 kinds of amino acids were detected in muscles, and the content of essential amino acids accounted for 41.98% of the total amino acids. Aspartic acid and glutamic acid had the highest content of delicious amino acids, which had an important contribution to the freshness of Anfu ham. This study could provide reference for analyzing the influence of processing technology on the quality of Anfu ham.