CarneAtlas

Jambon de BayonnevsSchwarzwälder Schinken

pork · Close equivalent

Both PGI European cured hams; Bayonne uses Salies-de-Béarn salt and air-dries without smoke, Black Forest cold-smokes for a distinctive dark exterior.

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 Jambon de BayonneOpen Schwarzwälder SchinkenSee substitutes
Raw Jambon de Bayonne — Pork Leg cut
Jambon de Bayonne
Pork · Leg

France's PGI dry-cured ham, made from pigs raised in the Adour basin in southwestern France. Salt-cured (with salt from the Salies-de-Béarn salt springs), then air-dried for at…

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
Full details →
Keep Jambon de Bayonne and Schwarzwälder Schinken together in your notebook.

Names by country

CountryJambon de BayonneSchwarzwälder Schinken
🇺🇸United StatesBayonne hamBlack Forest ham
🇬🇧United KingdomBayonne hamBlack Forest ham
🇫🇷FranceJambon de BayonneJambon de la Forêt-Noire
🇪🇸SpainJamón de BayonaJamón de la Selva Negra
🇦🇷ArgentinaJamón de Bayona—
🇲🇽MexicoJamón de Bayona—
🇵🇹PortugalPresunto de BayonnePresunto da Floresta Negra
🇧🇷BrazilPresunto de BayonnePresunto da Floresta Negra
🇮🇹ItalyProsciutto di BayonneSpeck della Foresta Nera
🇩🇪GermanyBayonne-SchinkenSchwarzwälder Schinken

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