Prosciutto crudo is the traditional name in Italy. Outside that tradition, butchers carry comparable pork cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
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.
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.
Both cured pork legs, but gammon is brined (or dry-cured short-term) and eaten cooked, while prosciutto is dry-cured and air-aged 12–36 months and eaten raw. Different traditions, different finished products.
Same anatomical primal — Prosciutto is the fully-cured product made from the fresh leg.
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