CarneAtlas

Jambon de BayonnevsPresunto de Barrancos

pork · Close equivalent

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

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 Presunto de BarrancosSee 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
Full details →
Raw Presunto de Barrancos — Pork Leg cut
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
Full details →
Keep Jambon de Bayonne and Presunto de Barrancos together in your notebook.

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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