Jambon d'Ardenne

Wallonia, Belgium

Preserved through salting, smoking, or wet curing.
Traditionally cut from hind leg of swine.

Elenski but

Elena, Bulgaria

A dry-cured ham that is preserved over the course of several years in the specific climatic conditions of Stara Planina where Elena is located.

Anfu ham

Jiangxi, China

Ham smoked by fire.

Xuanwei ham

Xuanwei, China

Winning a gold medal at Panama International Fair in 1915, the Xuanwei Ham is a local dish in the Qujing Prefecture in Yunnan China that has a strong international following.

Pražká Šunka

Prague, Czechia

Brine-cured, stewed, and mildly beechwood-smoked boneless ham.



Pršut, or dry-cured ham, falls into two main categories in Croatia: Dalmatian and Istrian. Both are equally delicious, but each is specific as the production and the final product differ.

Bayonne ham

Bayonne, France

Bayonne Ham or Jambon de Bayonne is a cured ham that takes its name from the ancient port city of Bayonne in the far South West of France.

Jambon de Paris

Paris, France

Jambon de Paris is lean, low-fat whole-muscle pork, slowly cooked, carefully seasoned and perfect for slicing.

Ammerländer Schinken

Ammerland, Germany

Dry-cured and smoked ham.
Cured for three weeks, rubbed with dry mixture of sea salt and brown sugar, then cold-smoked over beechwood for several weeks and aged up to two years.

Schwarzwälder Schinken

Black Forest, Germany

Dry-cured, smoked ham.
Best-selling smoked ham in Europe.

Westfälischer Schinken

Westphalia, Germany

Dry-cured and smoked over beechwood and juniper branches.
Produced from acorn-fed pigs raised in the forest of Westphalia, Germany.

Proscuitto Toscano

Tuscany, Italy

Italian dry-cured ham, usually sliced thinly and served uncooked.

Prosciutto di Parma

Parma, Italy

Italian dry-cured ham, usually sliced thinly and served uncooked.

ProsciuttoSan Daniele


Recognisable by its typical guitar-like shape, the presence of the trotter and the Consortium brand, Prosciutto di San Daniele is made solely of the meat of pigs born and bred in Italy and sea salt.

Speck Alto Adige

South Tyrol, Italy

A distinctly flavoured, lightly smoked, cured ham that represents the character of Alto Adige’s cuisine.

Vallée d'Aoste Jambon de Bosses

Aosta Valley, Italy

Spicy cured pork product.
One of the region’s specialties.

Éisleker ham

Oesling region, Luxembourg

Produced from the hind legs of pigs.
Cured in brine for two weeks and then smoked on beechwood and oak chips.

Njeguška pršuta

Njeguši, Montenegro

Dry-cured, served uncooked and similar to Italian prosciutto.



Traditional Guatemalan dish eaten annually to celebrate Día de los Muertos.
Chilled salad with up to 50 ingredients.



Dry-cured ham similar to Italian prosciutto.

Kraški pršut

Kras region, Slovenia

Karst prosciutto ham is one of the most important Slovenian culinary specialities and has been a significant part of the culinary tradition for centuries. It has a rich aroma, is tender, juicy and slightly salty flavour without any artificial additives.

jamón serrano


Dry-cured ham made from the landrace breed of white pig. Jamón Serrano cured ham is served in every part of Spain and the production of the ham is not limited to a certain geographic area.

jamón ibérico

Iberia, Spain

One of the most popular cured hams in the world, made from black Iberian pigs. The fat content is relatively high compared to jamón serrano giving it a rich taste.

Lacón Gallego

Galicia, Spain

Dried ham product cut from the shoulder of the pig.

Los Pedroches

Córdoba, Spain

Los Pedroches Ham is made in Valle de los Pedroches from Iberian pigs.
The ham is rose to reddish-purple coloured, with a taste that is sweet with just a touch of saltiness to it.
Production is very limited

Jamón de Huelva

Huelva, Andalusia, Spain

Dry-cured, uncooked ham with sweet notes dominating the savory flavour of this popular meat.

Jamón de Guijuelo


Iberian pigs come from various parts of Spain: Salamanca, Extremadura, Cordova, Huelva, Seville and Castile La Mancha, but the hams are cured and aged only in the Guijuelo area. Its microclimate is essential for the curing process.

Wiltshire cure ham

United Kingdom

Wet-cured ham, soaked in brine for 4 – 5 days.
Bacon often smoked after being cured.

York ham

York, United Kingdom

Lightly smoked, dry-cured ham.
Saltier but milder in flavour than other European dry-cured hams.

Smithfield ham

Smithfield, Virginia, United States

Form of country ham cut from peanut-fed hogs and finish-cured.

Country ham

United States

Super-sweet and salty. Salt-cured for 1-3 months.