jambon

Jambon is the French word for ham, a meat product prepared from the hind leg of a pig. In French usage the term encompasses a range of products, from dry- or air-cured hams to cooked hams sold ready to eat. In common classifications, jambon cru denotes raw or minimally processed ham that is cured and usually eaten in thin slices, while jambon cuit refers to cooked ham, sold as whole joints or pre-sliced.

Production varies by region and style. Curing typically involves salt, sometimes sugar, and aging to develop flavor. Some hams are air-dried or smoked. Notable French varieties include Jambon de Bayonne, a dry-cured, lightly salted ham from the Adour basin, and Jambon de Paris, a pale, cooked ham used widely in sandwiches. The term jambon is also used to refer to similar products outside France, such as Italy’s prosciutto, Spain’s jamón, and Germany’s schinken, with their own regional names.

Culinary use: jambon is eaten as a main or accompaniment, on charcuterie boards, in sandwiches, or incorporated into dishes such as gratins, quiches, and soups. Nutritionally, jambon provides protein and fat, and curing can contribute substantial salt.

Regulation and labeling vary by country; in France, some regional jambons have protected designations of origin, reflecting traditional production methods and regional salt sources.