Lacón
From Eating Asturias, the Encyclopedia of Asturian Gastronomy
Whereas a Spanish jamón is what I call a country ham, lacón is what I call city ham, or most of America just calls "ham".[1] Lacón, at least in Asturias, pretty much always refers to a salted, smoked, front shoulder of pork. Usually a whole 2.5 kg shoulder is used, though it is possible to buy smaller pieces.
- ↑ Farm Flavor (2010-04-15). "5 Ham Questions and Answers". Farm Flavor
