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GammonvsSchwarzwälder Schinken

pork · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

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.

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…

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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,…

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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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