$$ · everyday prep, trimming, and carving
Slice against the grain cleanly every time
Slicing steak, trimming small amounts of fat, chopping aromatics, and general kitchen work.
Victorinox Fibrox Pro 8-Inch Chef's Knife
These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Both cured pork legs, but gammon is brined (or dry-cured short-term) and eaten cooked, while prosciutto is dry-cured and air-aged 12–36 months and eaten raw. Different traditions, different finished products.
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
| Country | Gammon | Prosciutto crudo |
|---|---|---|
| 🇺🇸United States | — | Prosciutto |
| 🇬🇧United Kingdom | Gammon | Prosciutto |
| 🇫🇷France | — | Jambon de Parme |
| 🇪🇸Spain | — | Prosciutto |
| 🇦🇷Argentina | — | Prosciutto |
| 🇲🇽Mexico | — | Prosciutto |
| 🇵🇹Portugal | — | Presunto cru italiano |
| 🇧🇷Brazil | — | Presunto cru italiano |
| 🇮🇹Italy | — | Prosciutto crudo |
| 🇩🇪Germany | — | Italienischer Rohschinken |
$$ · 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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