CarneAtlas

Jamón ibérico de bellotavsProsciutto crudo

pork · Close equivalent

Both DOP/PDO cured hams, but ibérico uses the Iberian black pig fed on acorns and cures longer (24–48 months) — distinct breed, fat profile, and flavour from any prosciutto.

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 Jamón ibérico de bellotaOpen Prosciutto crudoSee substitutes
Raw Jamón ibérico de bellota — Pork Leg cut
Jamón ibérico de bellota
Pork · Leg

Spain's most prestigious cured ham, made from Iberian black pigs (cerdo ibérico) fed exclusively on acorns (bellotas) during the montanera season. The acorn diet produces deep,…

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 Jamón ibérico de bellota and Prosciutto crudo together in your notebook.

Names by country

CountryJamón ibérico de bellotaProsciutto crudo
🇺🇸United StatesJamón ibéricoProsciutto
🇬🇧United KingdomJamón ibéricoProsciutto
🇫🇷FranceJambon ibériqueJambon de Parme
🇪🇸SpainJamón ibérico de bellotaProsciutto
🇦🇷ArgentinaJamón ibéricoProsciutto
🇲🇽MexicoJamón ibéricoProsciutto
🇵🇹PortugalPresunto ibérico de bolotaPresunto cru italiano
🇧🇷BrazilPresunto ibéricoPresunto cru italiano
🇮🇹ItalyProsciutto ibericoProsciutto crudo
🇩🇪GermanyIberico-SchinkenItalienischer Rohschinken

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