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Prosciutto crudovsWestfälischer Schinken

pork · Close equivalent

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.

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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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

CountryProsciutto crudoWestfälischer Schinken
🇺🇸United StatesProsciuttoWestphalian ham
🇬🇧United KingdomProsciuttoWestphalian ham
🇫🇷FranceJambon de ParmeJambon de Westphalie
🇪🇸SpainProsciutto—
🇦🇷ArgentinaProsciutto—
🇲🇽MexicoProsciutto—
🇵🇹PortugalPresunto cru italiano—
🇧🇷BrazilPresunto cru italiano—
🇮🇹ItalyProsciutto crudoProsciutto di Westfalia
🇩🇪GermanyItalienischer RohschinkenWestfälischer Schinken

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