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Jambon de BayonnevsSchwarzwälder Schinken

pork · Close equivalent

These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.

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.

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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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

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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