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Jambon de BayonnevsWestfälischer 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 is air-cured without smoke (French tradition), Westfälischer is cold-smoked (German tradition). Same anatomy, different finishing techniques.

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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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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Names by country

CountryJambon de BayonneWestfälischer Schinken
🇺🇸United StatesBayonne hamWestphalian ham
🇬🇧United KingdomBayonne hamWestphalian ham
🇫🇷FranceJambon de BayonneJambon de Westphalie
🇪🇸SpainJamón de Bayona—
🇦🇷ArgentinaJamón de Bayona—
🇲🇽MexicoJamón de Bayona—
🇵🇹PortugalPresunto de Bayonne—
🇧🇷BrazilPresunto de Bayonne—
🇮🇹ItalyProsciutto di BayonneProsciutto di Westfalia
🇩🇪GermanyBayonne-SchinkenWestfälischer Schinken

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