Schwarzwälder Schinken” (German for “Black Forest ham”) is best enjoyed in thin slices, with some fresh bread, fresh fruit or as an ingredient of cooked dishes.
Black Forest ham is made from selected gammon (trimmed hind leg of pork). It is finely seasoned in accordance with traditional recipes and salted by hand, after which it remains in “salt” for a couple of weeks, curing in fresh mountain air. Subsequent to this, the ham is smoked with a mixture of green pine twigs, sawdust and wood chips made of Black Forest fir trees.
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