$$ · everyday prep, trimming, and carving
Slice against the grain cleanly every time
Slicing steak, trimming small amounts of fat, chopping aromatics, and general kitchen work.
Victorinox Fibrox Pro 8-Inch Chef's Knife
These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Both PGI European cured hams from the rear leg of pork — Westfälischer adds the cold-smoke step (German tradition) where Italian prosciutto is air-cured without smoke.
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
| Country | Prosciutto crudo | Westfälischer Schinken |
|---|---|---|
| 🇺🇸United States | Prosciutto | Westphalian ham |
| 🇬🇧United Kingdom | Prosciutto | Westphalian ham |
| 🇫🇷France | Jambon de Parme | Jambon de Westphalie |
| 🇪🇸Spain | Prosciutto | — |
| 🇦🇷Argentina | Prosciutto | — |
| 🇲🇽Mexico | Prosciutto | — |
| 🇵🇹Portugal | Presunto cru italiano | — |
| 🇧🇷Brazil | Presunto cru italiano | — |
| 🇮🇹Italy | Prosciutto crudo | Prosciutto di Westfalia |
| 🇩🇪Germany | Italienischer Rohschinken | Westfälischer Schinken |
$$ · 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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