These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Both cured pork legs (same anatomical primal); ibérico is dry-cured for raw consumption, gammon is brine-cured for cooked consumption.
| Country | Gammon | Jamón ibérico de bellota |
|---|---|---|
| 🇺🇸United States | — | Jamón ibérico |
| 🇬🇧United Kingdom | Gammon | Jamón ibérico |
| 🇫🇷France | — | Jambon ibérique |
| 🇪🇸Spain | — | Jamón ibérico de bellota |
| 🇦🇷Argentina | — | Jamón ibérico |
| 🇲🇽Mexico | — | Jamón ibérico |
| 🇵🇹Portugal | — | Presunto ibérico de bolota |
| 🇧🇷Brazil | — | Presunto ibérico |
| 🇮🇹Italy | — | Prosciutto iberico |
| 🇩🇪Germany | — | Iberico-Schinken |
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