Both cured pork legs (same anatomical primal); ibérico is dry-cured for raw consumption, gammon is brine-cured for cooked consumption.
Translation takeaway
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
Keep Gammon and Jamón ibérico de bellota together in your notebook.
Names by country
| 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 |