{"id":7121,"date":"2018-12-07T14:58:00","date_gmt":"2018-12-07T13:58:00","guid":{"rendered":"https:\/\/moniberic.com\/pernils-internacionals\/"},"modified":"2025-10-15T09:38:54","modified_gmt":"2025-10-15T08:38:54","slug":"international-hams","status":"publish","type":"post","link":"https:\/\/moniberic.com\/en\/international-hams\/","title":{"rendered":"International hams"},"content":{"rendered":"\n<p>We are increasingly finding more varieties of ham beyond our borders:&nbsp;Jambon, prosciutto,\u2026.<\/p>\n\n\n\n<p>Today we will discover their names and their main characteristics:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Jambon<\/li>\n\n\n\n<li>Prosciutto<\/li>\n\n\n\n<li>Country Ham<\/li>\n\n\n\n<li>Presunto<\/li>\n\n\n\n<li>Schinken<\/li>\n\n\n\n<li>Mang\u00e1lica<\/li>\n<\/ul>\n\n\n\n<p><strong><strong>Jambon:<\/strong><\/strong><\/p>\n\n\n\n<p>The French \u201cjambon\u201d 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.&nbsp;There are 3 categories of French Jambon: Jambon sec, Jambon sec sup\u00e9rieur and Jambon crudo.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Prosciutto:<\/strong><\/p>\n\n\n\n<p>The Italian \u201cProsciutto\u201d 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.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Country Ham:<\/strong><\/p>\n\n\n\n<p>The \u201ccountry ham\u201d 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.<\/p>\n\n\n\n<p><strong>Presunto:<\/strong><\/p>\n\n\n\n<p>The Portuguese \u201cpresunto\u201d is the most similar of all the international hams to the Spanish ham. There are three categories: presunto de chaves, presunto ib\u00e9rico alentejano, jam\u00f3n ib\u00e9rico puro DOP Barrancos.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Schinken:<\/strong><\/p>\n\n\n\n<p>The main characteristic of German \u201cschinken\u201d is the slightly smoky taste of its pieces.&nbsp;There are 3 types of these hams: For\u00eat Noire Ham, Ammerland Ham and Westphalie Ham.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Mang\u00e0lic:<\/strong><\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We are increasingly finding more varieties of ham beyond our borders:&nbsp;Jambon, prosciutto,\u2026. Today we will discover their names and their main characteristics: Jambon: The French \u201cjambon\u201d 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 [&hellip;]<\/p>\n","protected":false},"author":0,"featured_media":5173,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[397,613,532],"tags":[],"class_list":["post-7121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-iberian-ham","category-iberian-ham-en","category-shoulder"],"_links":{"self":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/posts\/7121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/comments?post=7121"}],"version-history":[{"count":0,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/posts\/7121\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/media\/5173"}],"wp:attachment":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/media?parent=7121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/categories?post=7121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/tags?post=7121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}