These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Both cured European pork legs, but Bayonne is dry-cured and air-aged for raw consumption, while gammon is brined for cooked consumption.
| Country | Gammon | Jambon de Bayonne |
|---|---|---|
| 🇺🇸United States | — | Bayonne ham |
| 🇬🇧United Kingdom | Gammon | Bayonne ham |
| 🇫🇷France | — | Jambon de Bayonne |
| 🇪🇸Spain | — | Jamón de Bayona |
| 🇦🇷Argentina | — | Jamón de Bayona |
| 🇲🇽Mexico | — | Jamón de Bayona |
| 🇵🇹Portugal | — | Presunto de Bayonne |
| 🇧🇷Brazil | — | Presunto de Bayonne |
| 🇮🇹Italy | — | Prosciutto di Bayonne |
| 🇩🇪Germany | — | Bayonne-Schinken |
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