We are increasingly finding more varieties of ham beyond our borders: Jambon, prosciutto,….

Today we will discover their names and their main characteristics:

• Jambon
• Prosciutto
• Country Ham
• Presunto
• Schinken
• Mangálica

Jambon:

The French “jambon” is similar to our cured ham, but it differs significantly from the Spanish product both in taste and texture. They usually present without a hoof and with the skin cut off. There are 3 categories of French Jambon: Jambon sec, Jambon sec supérieur and Jambon crudo.

Prosciutto:

The Italian “Prosciutto” is one of the best-known types of ham in the world. Its meat has a firm and smooth texture, its appearance is rounded and as the French are presented without hoof.

Cuntry Ham:

The “country ham” is a variety of cured ham typical of the United States. It is characteristic because it has a very salty taste, because the salting lasts about 40 days. They are usually served cooked, or baked, or fried or boiled.

Presunto:

The Portuguese “presunto” is the most similar of all the international hams to the Spanish ham. There are three categories: presunto de chaves, presunto ibérico alentejano, jamón ibérico puro DOP Barrancos.

Schinken:

The main characteristic of German “schinken” is the slightly smoky taste of its pieces. There are 3 types of these hams: Forêt Noire Ham, Ammerland Ham and Westphalie Ham.

Mangálica:

This Hungarian ham is very similar to the Iberian ham, but with differentiated nuances and flavor, comes from Hungarian pigs or also called woolly, for its abundant fur.