These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
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.
| Country | Gammon | Schwarzwälder Schinken |
|---|---|---|
| 🇺🇸United States | — | Black Forest ham |
| 🇬🇧United Kingdom | Gammon | Black 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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