CarneAtlas

Jambon de BayonnevsProsciutto crudo

pork · Close equivalent

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

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 Prosciutto crudoSee 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 Prosciutto crudo — Pork Leg cut
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
Keep Jambon de Bayonne and Prosciutto crudo together in your notebook.

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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