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.
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 Prosciutto crudo together in your notebook.
Names by country
| 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 |