CarneAtlas

Prosciutto crudovsSchwarzwälder Schinken

pork · Close equivalent

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.

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 Prosciutto crudoOpen Schwarzwälder SchinkenSee substitutes
Raw Prosciutto crudo — Pork Leg cut
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
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
Keep Prosciutto crudo and Schwarzwälder Schinken together in your notebook.

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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