Leg of pork substitutes

Same anatomy — gammon is the cured form of the fresh leg of pork. Curing alone (without long air-drying) is what distinguishes gammon from European raw-cured hams; cooking is what distinguishes gammon from cooked ham.

Same anatomical primal — picanha suína is butchered from the upper rump end of the pork leg, keeping the fat cap. Most leg-of-pork butchery trims the cap; the picanha cut deliberately preserves it.

Same anatomical primal — Bayonne is the fully-cured product made from the fresh leg.

Same anatomical primal — Black Forest ham is the cured-and-smoked product made from the fresh leg.

Same anatomical primal — Westfälischer Schinken is the cured-and-smoked product made from the fresh leg.

Same anatomical primal — Prosciutto is the fully-cured product made from the fresh leg.

The leg is the leaner half of a traditional carnitas mix; used alone it needs more fat added to the pot.

Same anatomical primal — Presunto de Barrancos is the cured product made from the fresh leg of an Alentejano-breed pig.

Whole-animal preparation; the leg/haunch is the most-eaten part when the spit-roasted leitão is sliced and served.

Same anatomical primal — ibérico is the cured product made from the fresh leg of an Iberian-breed pig.