Companion German PGI cured ham — same general cure-then-cold-smoke technique, but different regions (Westphalia vs Black Forest) and different smoke woods (juniper/beech/oak vs fir/pine), giving distinct flavour profiles.
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.
Keep Schwarzwälder Schinken and Westfälischer Schinken together in your notebook.
Names by country
| Country | Schwarzwälder Schinken | Westfälischer Schinken |
|---|---|---|
| 🇺🇸United States | Black Forest ham | Westphalian ham |
| 🇬🇧United Kingdom | Black Forest ham | Westphalian ham |
| 🇫🇷France | Jambon de la Forêt-Noire | Jambon de Westphalie |
| 🇪🇸Spain | Jamón de la Selva Negra | — |
| 🇵🇹Portugal | Presunto da Floresta Negra | — |
| 🇧🇷Brazil | Presunto da Floresta Negra | — |
| 🇮🇹Italy | Speck della Foresta Nera | Prosciutto di Westfalia |
| 🇩🇪Germany | Schwarzwälder Schinken | Westfälischer Schinken |