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Jambon de BayonnevsProsciutto crudo

pork · Close equivalent

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

Both PGI/PDO European cured hams. Bayonne uses Salies-de-Béarn salt and a southwestern-French ageing climate; prosciutto uses Italian regional protocols.

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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Prosciutto crudo
Pork · Leg

Italy's iconic dry-cured ham, made from the rear leg of the pig and aged from twelve months to three years or more. Two PDO variants dominate: Prosciutto di Parma (Emilia-Romagna, …

HeadBladeArm ShoulderLoinLegRibsBellyHock
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Names by country

CountryJambon de BayonneProsciutto crudo
🇺🇸United StatesBayonne hamProsciutto
🇬🇧United KingdomBayonne hamProsciutto
🇫🇷FranceJambon de BayonneJambon de Parme
🇪🇸SpainJamón de BayonaProsciutto
🇦🇷ArgentinaJamón de BayonaProsciutto
🇲🇽MexicoJamón de BayonaProsciutto
🇵🇹PortugalPresunto de BayonnePresunto cru italiano
🇧🇷BrazilPresunto de BayonnePresunto cru italiano
🇮🇹ItalyProsciutto di BayonneProsciutto crudo
🇩🇪GermanyBayonne-SchinkenItalienischer Rohschinken

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