Jamon is a Spanish word for ham. Jamon (Spanish) is akso a filipino term for ham, and it typically refers to the cured ham that is a staple of Spanish cuisine.

Here are some examples of different types of jamon:

1. Jamon Serrano: This is a dry-cured ham that is made from white pigs and is similar to Italian prosciutto. It is typically served thinly sliced as a tapa or appetizer.

2. Jamon Iberico: This is a premium dry-cured ham that is made from the black Iberian pig, which is native to Spain and Portugal. It is highly prized for its rich flavor and tender texture.

3. Jamon de Bellota: This is a type of Jamon Iberico that is made from pigs that have been fed a diet of acorns. This gives the meat a nutty, sweet flavor and a marbled texture.

4. Jamon de York: This is a cooked ham that is similar to the ham used in sandwiches in the United States.

5. Jamon Cocido: This is a cooked ham that is typically served as a cold cut in Spanish cuisine.

Similar cured meats from other cuisines include:

1. Prosciutto: A dry-cured ham from Italy that is typically served thinly sliced as an appetizer or in sandwiches.

2. Pastrami: A smoked and seasoned beef brisket that is commonly used in Jewish cuisine.

3. Bresaola: An air-dried beef that is typically served thinly sliced as a cold cut or in salads.

4. Coppa: A cured pork shoulder that is similar to prosciutto.

5. Salami: A type of cured sausage that is typically made from pork, although other meats can also be used.