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Closest US equivalent to Spanish dry cured ham

I just got back from a trip to Spain, where almost every day I had their dry cured ham in some form or another, whether in a simple sandwich, to sliced paper thin on a pizza carbonara, or fried and topping asparagus. The flavor is much more intense; used more as an accent than as a form of meat. It is completely unlike typical hams you see in the US.

There is always prosciutto, which might be my closest option; but even that tastes different.
Thanks!

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