CarneAtlas

GammonvsSchwarzwälder Schinken

pork · Close equivalent

Both cured European pork legs, but Black Forest ham is cold-smoked over fir and eaten raw, while gammon is wet-cured (sometimes lightly smoked) and eaten cooked.

Translation takeaway

These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.

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Raw Gammon — Pork Leg cut
Gammon
Pork · Leg

The British cured-leg-of-pork tradition — the rear leg of the pig is wet-cured (brined) or dry-cured, then sold raw to be cooked at home. Once boiled, baked, or…

HeadBladeArm ShoulderLoinLegRibsBellyHock
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Raw Schwarzwälder Schinken — Pork Leg cut
Schwarzwälder Schinken
Pork · Leg

Germany's PGI-protected Black Forest ham, cured and cold-smoked in the Black Forest region of Baden-Württemberg. The rear leg is dry-salted with a spice rub (juniper, garlic,…

HeadBladeArm ShoulderLoinLegRibsBellyHock
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Names by country

CountryGammonSchwarzwälder Schinken
🇺🇸United States—Black Forest ham
🇬🇧United KingdomGammonBlack Forest ham
🇫🇷France—Jambon de la Forêt-Noire
🇪🇸Spain—Jamón de la Selva Negra
🇵🇹Portugal—Presunto da Floresta Negra
🇧🇷Brazil—Presunto da Floresta Negra
🇮🇹Italy—Speck della Foresta Nera
🇩🇪Germany—Schwarzwälder Schinken

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