$$ · everyday prep, trimming, and carving
Slice against the grain cleanly every time
Slicing steak, trimming small amounts of fat, chopping aromatics, and general kitchen work.
Victorinox Fibrox Pro 8-Inch Chef's Knife
These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Both PGI/PDO European cured hams from the rear leg of the pig. Black Forest ham is dry-cured then cold-smoked over fir; prosciutto is dry-cured without smoke. Distinct flavour profiles, parallel cultural traditions.
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
| Country | Prosciutto crudo | Schwarzwälder Schinken |
|---|---|---|
| 🇺🇸United States | Prosciutto | Black Forest ham |
| 🇬🇧United Kingdom | Prosciutto | Black Forest ham |
| 🇫🇷France | Jambon de Parme | Jambon de la Forêt-Noire |
| 🇪🇸Spain | Prosciutto | Jamón de la Selva Negra |
| 🇦🇷Argentina | Prosciutto | — |
| 🇲🇽Mexico | Prosciutto | — |
| 🇵🇹Portugal | Presunto cru italiano | Presunto da Floresta Negra |
| 🇧🇷Brazil | Presunto cru italiano | Presunto da Floresta Negra |
| 🇮🇹Italy | Prosciutto crudo | Speck della Foresta Nera |
| 🇩🇪Germany | Italienischer Rohschinken | Schwarzwälder Schinken |
$$ · everyday prep, trimming, and carving
Slicing steak, trimming small amounts of fat, chopping aromatics, and general kitchen work.
Victorinox Fibrox Pro 8-Inch Chef's Knife
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