CarneAtlas

Jambon de BayonnevsLeg of pork

pork · Close equivalent

Same anatomical primal — Bayonne is the fully-cured product made from the fresh leg.

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.

Open Jambon de BayonneOpen Leg of porkSee substitutes
Raw Jambon de Bayonne — Pork Leg cut
Jambon de Bayonne
Pork · Leg

France's PGI dry-cured ham, made from pigs raised in the Adour basin in southwestern France. Salt-cured (with salt from the Salies-de-Béarn salt springs), then air-dried for at…

HeadBladeArm ShoulderLoinLegRibsBellyHock
Raw Leg of pork — Pork Leg cut
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…

Find Leg of pork →

Bone-in fresh ham

HeadBladeArm ShoulderLoinLegRibsBellyHock
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Names by country

CountryJambon de BayonneLeg of pork
🇺🇸United StatesBayonne hamHam
🇬🇧United KingdomBayonne hamLeg of pork
🇫🇷FranceJambon de BayonneJambon
🇪🇸SpainJamón de BayonaJamón
🇦🇷ArgentinaJamón de BayonaJamón fresco
🇲🇽MexicoJamón de BayonaPierna de cerdo
🇵🇹PortugalPresunto de BayonnePresunto
🇧🇷BrazilPresunto de BayonnePernil
🇮🇹ItalyProsciutto di BayonneCosciotto di maiale
🇩🇪GermanyBayonne-SchinkenSchweinekeule

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