Black Forest ham
A genuine Black Forest ham takes time – plenty of it, at least 3 months. The longer it has been air-dried or smoked, the better its taste and flavour. Luckily, you’ll find the well-matured delicacy on restaurant menus throughout the Black Forest – without having to wait this long.
Genuine Black Forest ham is a true delicacy. It is made from the best piece of pork – the hind leg. Selected pieces of meat are pickled by hand-rubbing it in salt or brine. This lends the meat its appetising red colour. The addition of salt dehydrates and preserves the meat, but the final touch of genius in authentic Black Forest ham comes from the drying and smoking, with both methods lending the ham its unique flavour and taste.
Finally, fresh Black Forest air turns the ham into the tender delicacy so revered by gourmets. And smoking over Black Forest timbers adds the strong and delicious aroma. A few rashers of Black Forest ham are the crowning glory of any snack. A glass of wine from Baden or a glass of local beer brewed from crystal-clear spring water goes exceedingly well with this delicacy…
The Black Forest ham maker’s association, the Schutzverband der Schwarzwälder Schinkenhersteller, keeps a close eye on quality standards. Only ham made in the Black Forest in the traditional way is allowed to call itself Black Forest ham, Schwarzwälder Schinken.