CarneAtlas

GammonvsJambon de Bayonne

pork · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Both cured European pork legs, but Bayonne is dry-cured and air-aged for raw consumption, while gammon is brined for cooked consumption.

Gammon
Pork · Leg

The British cured-leg-of-pork tradition — the rear leg of the pig is wet-cured (brined) or dry-cured, then sold raw to be cooked at home. Once boiled, baked, or…

HeadBladeArm ShoulderLoinLegRibsBellyHock
Full details →
Jambon de Bayonne
Pork · Leg

France's PGI dry-cured ham, made from pigs raised in the Adour basin in southwestern France. Salt-cured (with salt from the Salies-de-Béarn salt springs), then air-dried for at…

HeadBladeArm ShoulderLoinLegRibsBellyHock
Full details →

Names by country

CountryGammonJambon de Bayonne
🇺🇸United States—Bayonne ham
🇬🇧United KingdomGammonBayonne 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

Shop

Source this cut

Books

Equipment

Affiliate links — CarneAtlas may earn a commission at no extra cost to you.