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GammonvsProsciutto crudo

pork · Approximate equivalent

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

Both cured pork legs, but gammon is brined (or dry-cured short-term) and eaten cooked, while prosciutto is dry-cured and air-aged 12–36 months and eaten raw. Different traditions, different finished products.

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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Prosciutto crudo
Pork · Leg

Italy's iconic dry-cured ham, made from the rear leg of the pig and aged from twelve months to three years or more. Two PDO variants dominate: Prosciutto di Parma (Emilia-Romagna, …

HeadBladeArm ShoulderLoinLegRibsBellyHock
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Names by country

CountryGammonProsciutto crudo
🇺🇸United States—Prosciutto
🇬🇧United KingdomGammonProsciutto
🇫🇷France—Jambon de Parme
🇪🇸Spain—Prosciutto
🇦🇷Argentina—Prosciutto
🇲🇽Mexico—Prosciutto
🇵🇹Portugal—Presunto cru italiano
🇧🇷Brazil—Presunto cru italiano
🇮🇹Italy—Prosciutto crudo
🇩🇪Germany—Italienischer Rohschinken

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