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Jamón ibérico de bellotavsProsciutto crudo

pork · Close equivalent

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

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.

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
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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

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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