CarneAtlas

Schwarzwälder Schinken

Pork · Leg
SmokeCure
HeadBladeArm ShoulderLoinLegRibsBellyHock

Germany's PGI-protected Black Forest ham, cured and cold-smoked in the Black Forest region of Baden-Württemberg. The rear leg is dry-salted with a spice rub (juniper, garlic, coriander, pepper), aged for several weeks, then cold-smoked over fir and pine wood for one to several weeks at low temperatures. The smoke gives the exterior its characteristic dark, almost black colour and pine-resin aroma; the interior is deep red and intensely flavoured. Distinct from Italian prosciutto (no smoke), French Bayonne ham (different salt source, no smoke), and Spanish jamón ibérico (different breed, longer cure, no smoke). Sliced thin and served with bread, as a charcuterie staple, or in *Schwarzwälder Kirschtorte* tradition (paired with cherries).

Raw Schwarzwälder Schinken — Pork Leg cut

Names by country

CountryNameNotes
🇺🇸United StatesBlack Forest hamUniversally used English term; appears on US deli counters and charcuterie boards.
🇬🇧United KingdomBlack Forest ham
🇫🇷FranceJambon de la Forêt-NoireSometimes the German loanword "Schwarzwälder Schinken" on French specialty menus.
🇪🇸SpainJamón de la Selva Negra
🇵🇹PortugalPresunto da Floresta Negra
🇧🇷BrazilPresunto da Floresta Negra
🇮🇹ItalySpeck della Foresta NeraItalian usage borrows German "Schwarzwälder Schinken" or translates as "speck della Foresta Nera".
🇩🇪GermanySchwarzwälder SchinkenprimaryPGI-protected since 1997; cold-smoked over fir and pine wood, the smoke gives the exterior its distinctive dark colour.

Similar cuts

Presunto de Barrancosclose

Both PGI European cured hams; Barrancos is air-cured without smoke (Iberian tradition), Schwarzwälder is cold-smoked over fir.

Prosciutto crudoclose

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.

Jambon de Bayonneclose

Both PGI European cured hams; Bayonne uses Salies-de-Béarn salt and air-dries without smoke, Black Forest cold-smokes for a distinctive dark exterior.

Jamón ibérico de bellotaclose

Both iconic European cured hams; ibérico uses the Iberian black pig fed on acorns and cures 24–48 months without smoke, Black Forest uses standard German pig breeds and adds the cold-smoke step.

Leg of porkapproximate

Same anatomical primal — Black Forest ham is the cured-and-smoked product made from the fresh leg.

Shop

Source this cut

Books

Equipment

Affiliate links — CarneAtlas may earn a commission at no extra cost to you.