Cured Meats
Paris Ham
Jambon de Paris
Paris, France
Paris-style cooked ham, pink, moist, and mild, thinly sliced for sandwiches.
Original eatfuls sticker artwork
What it is
A closer look at Paris Ham.
Paris-style cooked ham, pink, moist, and mild, thinly sliced for sandwiches.
What to look for
Know it when you find it.
Pink, moist, mild flavor, thinly sliced.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Paris Ham.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Hungary
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Abált szalonna
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Crete, Greece
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Paphos, Cyprus
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Samtskhe-Javakheti, Georgia
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Აპოხტი
Apokhti is salted, air- or sun-dried meat; goose apokhti is the celebrated Meskhetian form used in a distinct rectangular khinkali.
Appenzell, Switzerland
Appenzeller Pantli
Protected rectangular Appenzeller smoked sausage is made from beef and pork, seasoned for a firm slice.
Western Greece, Greece
Avgotaracho
Αυγοτάραχο
Messolongi flathead grey mullet bottarga.
Romania
Babic
Raw-dried salami from Buzău County made of pork and beef seasoned with garlic and chilli, air-cured into a firm, spicy stick.
Ireland
Bacon and Cabbage
Bagún agus cabáiste
An Irish dish of boiled back bacon with cabbage and potatoes, a daily and home classic