Care tip de carne este mai bun dacă nu ai voie să mănânci multă grăsime? Jamon sau prosciutto? • Newsweek România

When avoiding fat, prosciutto is generally the better choice due to its lower visible fat content. Both jamon and prosciutto are cured pork delicacies with distinct production methods and flavors. Prosciutto is made from white pigs in Italy, resulting in a tender and moderately fatty meat. In contrast, jamon, especially from Iberian pigs, has a richer flavor and higher fat content. The drying processes differ significantly, with prosciutto being less salty and aged in humid conditions, while jamon is saltier and aged longer in dry environments. Each has unique culinary traditions, with prosciutto often used in dishes and jamon served as a standalone delicacy.