Both PGI European cured hams; Bayonne is air-cured without smoke (French tradition), Westfälischer is cold-smoked (German tradition). Same anatomy, different finishing techniques.
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.
Keep Jambon de Bayonne and Westfälischer Schinken together in your notebook.
Names by country
| Country | Jambon de Bayonne | Westfälischer Schinken |
|---|---|---|
| 🇺🇸United States | Bayonne ham | Westphalian ham |
| 🇬🇧United Kingdom | Bayonne ham | Westphalian ham |
| 🇫🇷France | Jambon de Bayonne | Jambon de Westphalie |
| 🇪🇸Spain | Jamón de Bayona | — |
| 🇦🇷Argentina | Jamón de Bayona | — |
| 🇲🇽Mexico | Jamón de Bayona | — |
| 🇵🇹Portugal | Presunto de Bayonne | — |
| 🇧🇷Brazil | Presunto de Bayonne | — |
| 🇮🇹Italy | Prosciutto di Bayonne | Prosciutto di Westfalia |
| 🇩🇪Germany | Bayonne-Schinken | Westfälischer Schinken |