$$ · everyday prep, trimming, and carving
Slice against the grain cleanly every time
Slicing steak, trimming small amounts of fat, chopping aromatics, and general kitchen work.
Victorinox Fibrox Pro 8-Inch Chef's Knife
These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Both PGI/PDO European cured hams. Bayonne uses Salies-de-Béarn salt and a southwestern-French ageing climate; prosciutto uses Italian regional protocols.
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
| Country | Jambon de Bayonne | Prosciutto crudo |
|---|---|---|
| 🇺🇸United States | Bayonne ham | Prosciutto |
| 🇬🇧United Kingdom | Bayonne ham | Prosciutto |
| 🇫🇷France | Jambon de Bayonne | Jambon de Parme |
| 🇪🇸Spain | Jamón de Bayona | Prosciutto |
| 🇦🇷Argentina | Jamón de Bayona | Prosciutto |
| 🇲🇽Mexico | Jamón de Bayona | Prosciutto |
| 🇵🇹Portugal | Presunto de Bayonne | Presunto cru italiano |
| 🇧🇷Brazil | Presunto de Bayonne | Presunto cru italiano |
| 🇮🇹Italy | Prosciutto di Bayonne | Prosciutto crudo |
| 🇩🇪Germany | Bayonne-Schinken | Italienischer Rohschinken |
$$ · everyday prep, trimming, and carving
Slicing steak, trimming small amounts of fat, chopping aromatics, and general kitchen work.
Victorinox Fibrox Pro 8-Inch Chef's Knife
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