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Prosciutto crudovsSchwarzwälder Schinken

pork · Close equivalent

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

Both PGI/PDO European cured hams from the rear leg of the pig. Black Forest ham is dry-cured then cold-smoked over fir; prosciutto is dry-cured without smoke. Distinct flavour profiles, parallel cultural traditions.

Prosciutto crudo
Pork · Leg

Italy's iconic dry-cured ham, made from the rear leg of the pig and aged from twelve months to three years or more. Two PDO variants dominate: Prosciutto di Parma (Emilia-Romagna, …

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

CountryProsciutto crudoSchwarzwälder Schinken
🇺🇸United StatesProsciuttoBlack Forest ham
🇬🇧United KingdomProsciuttoBlack Forest ham
🇫🇷FranceJambon de ParmeJambon de la Forêt-Noire
🇪🇸SpainProsciuttoJamón de la Selva Negra
🇦🇷ArgentinaProsciutto—
🇲🇽MexicoProsciutto—
🇵🇹PortugalPresunto cru italianoPresunto da Floresta Negra
🇧🇷BrazilPresunto cru italianoPresunto da Floresta Negra
🇮🇹ItalyProsciutto crudoSpeck della Foresta Nera
🇩🇪GermanyItalienischer RohschinkenSchwarzwälder Schinken

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