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 on acorns and beech mast in the oak forests of the region (similar to Iberian *jamón ibérico*'s acorn diet, though the breed is different). Salt-cured, then cold-smoked over juniper, beech, and oak for several weeks at low temperatures — the smoke profile is woodier and less resinous than Schwarzwälder's fir-and-pine. Aged for 6 months minimum; sliced paper-thin and served as charcuterie. The companion to Schwarzwälder Schinken in the German cured-ham canon: same general technique, different woods, different region, distinct flavour profile.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Westphalian ham | Universally used English term. |
| 🇬🇧United Kingdom | Westphalian ham | |
| 🇫🇷France | Jambon de Westphalie | |
| 🇮🇹Italy | Prosciutto di Westfalia | |
| 🇩🇪Germany | Westfälischer Schinkenprimary | PGI-protected (since 2009); from Westphalian pigs, cold-smoked over juniper / beech / oak. Distinct from Schwarzwälder (different region, different smoke woods). |
Free Westfälischer Schinken reference card
Diagram, cooking notes, and 8 names on one printable page.
Free. One-page reference.
Classic recipe
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