$$ · everyday prep, trimming, and carving
Slice against the grain cleanly every time
Slicing steak, trimming small amounts of fat, chopping aromatics, and general kitchen work.
Victorinox Fibrox Pro 8-Inch Chef's Knife
These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Same anatomy — gammon is the cured form of the fresh leg of pork. Curing alone (without long air-drying) is what distinguishes gammon from European raw-cured hams; cooking is what distinguishes gammon from cooked ham.
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
| Country | Gammon | Leg of pork |
|---|---|---|
| 🇺🇸United States | — | Ham |
| 🇬🇧United Kingdom | Gammon | Leg of pork |
| 🇫🇷France | — | Jambon |
| 🇪🇸Spain | — | Jamón |
| 🇦🇷Argentina | — | Jamón fresco |
| 🇲🇽Mexico | — | Pierna de cerdo |
| 🇵🇹Portugal | — | Presunto |
| 🇧🇷Brazil | — | Pernil |
| 🇮🇹Italy | — | Cosciotto di maiale |
| 🇩🇪Germany | — | Schweinekeule |
$$ · everyday prep, trimming, and carving
Slicing steak, trimming small amounts of fat, chopping aromatics, and general kitchen work.
Victorinox Fibrox Pro 8-Inch Chef's Knife
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