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Jambon de BayonnevsPresunto de Barrancos

pork · Close equivalent

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

Both PGI European cured hams from southwestern Europe; Bayonne uses the Adour basin and standard breeds, Barrancos uses the Alentejo and Iberian black pig.

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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Presunto de Barrancos
Pork · Leg

Portugal's PGI-protected cured ham, made from the rear leg of the *porco preto Alentejano* — the Portuguese black pig, closely related to the Spanish Iberian pig and one of the…

HeadBladeArm ShoulderLoinLegRibsBellyHock
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Names by country

CountryJambon de BayonnePresunto de Barrancos
🇺🇸United StatesBayonne hamBarrancos ham
🇬🇧United KingdomBayonne hamBarrancos ham
🇫🇷FranceJambon de BayonneJambon de Barrancos
🇪🇸SpainJamón de BayonaJamón de Barrancos
🇦🇷ArgentinaJamón de Bayona—
🇲🇽MexicoJamón de Bayona—
🇵🇹PortugalPresunto de BayonnePresunto de Barrancos
🇧🇷BrazilPresunto de BayonnePresunto de Barrancos
🇮🇹ItalyProsciutto di BayonneProsciutto di Barrancos
🇩🇪GermanyBayonne-Schinken—

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