Dry-cured hams

thumb|Prosciutto di Parma Prosciutto ( ; ), also known as prosciutto crudo, is an uncooked, unsmoked, and dry-cured ham. It is usually served thinly sliced.

German meat preparation

Bellota ham

Jamón (; : jamones) is a type of dry-cured ham produced in Spain. It is one of the most globally recognised food items of Spanish cuisine. It is also regularly a component of tapas.

French cured ham with protected designation of origin

Chinese cured ham

kind of prosciutto produced in San Daniele del Friuli area, in the Friuli-Venezia Giulia region of Italy, darker in color and sweeter in flavor

dry-cured ham from South Tyrol

dry-cured ham from Njeguši

thumb|Lacón con patacas e grelos (lacón with boiled potatoes and turnip greens) Lacón is a Spanish dried ham obtained from the shoulders or front legs of the pig.

type of prosciutto

American cured and smoked ham

thumb|250px|Traditional ham of Chaves, Portugal Presunto () is dry-cured ham from Portugal, similar to Italian prosciutto or Spanish jamón. Among the wide variety of presuntos in Portugal, the best known are presunto from Chaves, produced in the north of Portugal, and from the Alentejo, in the south, made from local Alentejano pigs.

dry-cured ham from the town of Elena in northern Bulgaria

cured ham