Cured ham guide
| Product | Prosciutto di Parma | Jamon Serrano | Ardennes ham | Schwarz wälder schinken | Jambon de Bayonne | Jamon Iberico | Tiroler speck | Bündner Fleisch |
|---|---|---|---|---|---|---|---|---|
| Origin | Parma – Italy | Spain | Ardennes | Black Forest | SW France | SW Spain | Austria | Switzerland |
| Maturation | 12 months | 9-15 months | 3 months | 3-4 months | 7-12 months | 20 months | 8 months | 6 months |
| Smoked? | no | no | yes | yes | no | no | no | no |
| Taste- intensity | * | *** | *** | *** | ** | *** | *** | ** |
| Salt (perception) | * | ** | *** | *** | * | *** | ** | ** |
| Slice thickness | * | * | *** | ** | ** | ** | * | ** |
| Color- intensity | * | * | ** | *** | ** | *** | *** | *** |
| Solidity | * | *** | ** | *** | ** | *** | *** | *** |
| Moment of use | Snack Entree Meal | Sandwich filling Meal snack | Sandwich filling | Sandwich filling | Sandwich filling Entree Meal | Snack Entree Meal | Sandwich filling Snack | Sandwich filling Snack Entree |
| More information | click | click | click | click | click | click | click | click |