CarneAtlas

Prosciutto crudovsWestfälischer Schinken

pork · Close equivalent

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.

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 Westfälischer 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 Westfälischer Schinken — Pork Leg cut
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
Keep Prosciutto crudo and Westfälischer Schinken together in your notebook.

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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