Dalmatinski pršut is a cured, smoked, and dried ham that is usually served thinly sliced alongside bread, cheese, or fruit such as melon. Unlike its Italian (prosciutto) and Istrian counterparts, the Dalmatian version of pršut is wood-smoked and dried for a minimum of twelve months.

It is produced with fresh pork legs, with the bone, skin and subcutaneous fat. After preparation, which includes dry-salting, pressing, and seasoning, it is smoked and left to dry and mature in the air. The final period is strongly influenced by the cold and dry Bora wind, which creates favorable conditions for maturation. 

Manufactured and cured only in the Upper Savinja Valley, this cured meat cut is the most prized delicacy of northeastern Slovenia. Želodec, which translates to 'pig stomach', was named after the tradition of stuffing the animal casings with a mixture of pork meat and bacon.

Depending on the size of pig stomach, about 5 to 6 kilos of only high-quality pork meat and bacon are used for the stuffing, which should have an 80:20 meat-to-bacon ratio. The mixture is finely chopped and seasoned with salt, pepper and garlic. After stuffing, the casings must be strained, pressed for a few days, and dry cured for about 3 to 6 months. Zgornjesavinjski želodec has a distinctive flat shape. 

One of the staple ingredients of Croatian cuisine, Istrian pršut or prosciutto is a traditional cured and dried ham. It is usually served thinly sliced as an entree, alongside some artisanal bread and sheep or goat milk cheese. Its production is the simpler than those of other prosciuttos, as it is not smoked and is processed without its skin.

After its skin and fat are removed, it is salted with coarse salt, pressed and rubbed with the mixture of black pepper, garlic, and different herbs. It is then dried for a few months in the wind before it is left to mature and ferment for the final six to eight months. 

Considered to be of the best quality of all the Croatian prosciuttos, Drniš prosciutto is a cured, smoked and dried ham produced in this region since the 14th century. It is scientifically proven that the submediterranean microclimate conditions around Drniš make this type of ham different from those produced in Istria or Dalmatia.

The thighs used in the production of pršut must be of premium quality, sourced locally and weigh more than 11 kilograms. The prepared meat is salted, pressed, cold-smoked and dried for a minimum of 12 months. It is dried in the wind, and the balance between the cold and dry Bora wind, and the warmer Jugo wind, is essential for it to develop all its characteristic aromas and flavors. 

Pražská šunka is a traditional ham made on the bone, boneless, or tinned, in the Czech Republic. The boned variety must not exceed 10 kilograms in weight and has one side covered with golden yellow skin. The meat is pink and tender when sliced and the texture is firm and compact.

The taste is salty and typical of cooked and smoked ham. The boneless variety is oval or cylindrical in shape and has the same organoleptic properties as the boned variety. The tinned variety weighs about half a kilogram, has at least 87% meat content and is pink in its cross-section with small holes dispersed here and there. 

Dalmatinska panceta is a traditional meat product that can only be produced in Lika-Senj, Zadar, Dubrovnik-Neretva, Split-Dalmatia, and Šibenik-Knin counties. This preserved and cured meat product is made from streaky bacon with its skin on and without the rib bones.

The streaky bacon from the pig’s chest and belly is cured in brine or salted, cold-smoked, and dried in the Bora wind. Dalmatinska panceta has a texture that’s firm, elastic, and easy to slice. The aroma is typical of preserved cured pork products and slightly smokey, while the flavor is slightly salty. 

Black Forest ham is the best-selling smoked ham in Europe. It is made from the hind leg of the pig, spiced according to producers' own traditional recipes, and cold smoked using fir wood from the Black Forest. The spices used are salt, garlic, coriander, pepper, and juniper berries.

As a result, the ham has a dark layer of meat on the outside but a vibrant red color on the inside with a typical smoky aroma. Black Forest ham is boneless and always contains about 20% fat, and it has a nutty and spicy flavor. This ham is easily found in many restaurants, and may be eaten raw or used as an ingredient in cooked dishes.

Uzené is a Czech term which refers to a variety of smoked meat products such as pork joints, pork ribs, or different types of ham. Whether they are industrially produced or smoked in traditional smokehouses, uzené products are often served as cold cuts and enjoyed as appetizers, although they can additionally be boiled and served as main courses, usually alongside dumplings, mashed potatoes, or peas.

Ardennes ham is a cured meat product made in the Wallonian provinces of Luxembourg, Liege and Namur. For the perfect Jambon d'Ardenne each ham is first dry-salted and then immersed into brine to soak in the flavors of a traditional mix of spices such as thyme, laurel, juniper berries and cloves.

After the salting, the hams are slow smoked over beech or oak sawdust, which gives this Belgian delicacy its characteristic bouquet. Enjoyed throughout Belgium, this ham is marketed in a variety of cuts: Jambon d'Ardenne refers to a whole bone-in ham; a highly prized boneless center cut is called Fleur or Coeur d'Ardenne, and there's also Noix de Jambon d'Ardenne, which is actually the smallest muscle of the ham and its leanest cut.