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GammonvsLeg of pork

pork · Close equivalent

These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.

Same anatomy — gammon is the cured form of the fresh leg of pork. Curing alone (without long air-drying) is what distinguishes gammon from European raw-cured hams; cooking is what distinguishes gammon from cooked ham.

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…

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Leg of pork
Pork · Leg

The pork leg is a large, lean, and muscular primal cut from the hind of the animal. Fresh it is roasted whole as a celebratory centerpiece. Cured and aged it becomes some of the…

HeadBladeArm ShoulderLoinLegRibsBellyHock
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Names by country

CountryGammonLeg of pork
🇺🇸United States—Ham
🇬🇧United KingdomGammonLeg of pork
🇫🇷France—Jambon
🇪🇸Spain—Jamón
🇦🇷Argentina—Jamón fresco
🇲🇽Mexico—Pierna de cerdo
🇵🇹Portugal—Presunto
🇧🇷Brazil—Pernil
🇮🇹Italy—Cosciotto di maiale
🇩🇪Germany—Schweinekeule

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