CarneAtlas

GammonvsWestfälischer Schinken

pork · Close equivalent

Both cured pork legs; Westfälischer is cold-smoked over juniper/beech, gammon is wet-cured for cooked consumption.

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.

Open GammonOpen Westfälischer SchinkenSee substitutes
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 Westfälischer Schinken — Pork Leg cut
Westfälischer Schinken
Pork · Leg

Germany's other PGI cured ham, from the Westphalian region in North Rhine-Westphalia — the second iconic German Schinken alongside Schwarzwälder. Made from pigs traditionally fed…

HeadBladeArm ShoulderLoinLegRibsBellyHock
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Keep Gammon and Westfälischer Schinken together in your notebook.

Names by country

CountryGammonWestfälischer Schinken
🇺🇸United States—Westphalian ham
🇬🇧United KingdomGammonWestphalian ham
🇫🇷France—Jambon de Westphalie
🇮🇹Italy—Prosciutto di Westfalia
🇩🇪Germany—Westfälischer Schinken

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