CarneAtlas

Jambon de BayonnevsLeg of pork

pork · Close equivalent

These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.

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

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
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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…

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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