Black Forest ham
Black Forest ham (
.In 1959, Hans Adler from Bonndorf pioneered manufacturing and selling Original Black Forest ham by retail and mail order.
Preparation
Raw ham is
for two to three weeks, the salt is removed and the ham aged an additional two weeks. It is then cold-smoked using "local conifers and sawdust" at around 25 °C (77 °F) for several days. It then ripens in an air-conditioned room for several weeks, becoming almost black on the outside and acquiring much of its distinctive flavor.Characteristics
Black Forest ham is boneless and about one-fifth fat. It has a very pronounced flavor and is common in German cuisine. It may be eaten fresh, for example on Holzofenbrot or rye bread, with fruit, or used as an ingredient in cooked dishes. Whole pieces of Black Forest ham can be preserved for months when stored properly. It is typically served at room temperature.
Related product
Black Forest bacon (
See also
References
- ^ "History". Adler – Schwarzwald. Archived from the original on 2020-10-01. Retrieved 2020-10-06.
- ^ "Unser Schwarzwälder Schinken" [Our Black Forest Ham]. Schwarzwälder Schinken Verband (in German). Retrieved 2020-10-06.