The pork leg is a large, lean, and muscular primal cut from the hind of the animal. Fresh it is roasted whole as a celebratory centerpiece. Cured and aged it becomes some of the world's most prized products — Jamón Ibérico in Spain, Prosciutto di Parma in Italy, Presunto in Portugal. When smoked it becomes the familiar holiday ham of North American tables.
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Ham | In the US 'ham' almost always implies cured or smoked; fresh leg is sold as 'fresh ham' |
| 🇬🇧United Kingdom | Leg of porkprimary | |
| 🇲🇽Mexico | Pierna de cerdo | Often slow-roasted whole for celebrations |
| 🇦🇷Argentina | Jamón fresco | |
| 🇫🇷France | Jambon | |
| 🇪🇸Spain | Jamón | In Spain jamón refers specifically to the cured leg — Jamón Serrano or Jamón Ibérico |
| 🇵🇹Portugal | Presunto | Presunto is the cured form; fresh leg is perna de porco |
| 🇧🇷Brazil | Pernil | Classic Brazilian Christmas roast, slow-cooked with citrus and herbs |