black forest ham

She has been Producing the finest smoked Meats for over a decade following recipes handed down through generations of family butchers. This method of preserving and storing allows the ham to keep for months. Home / German Food & Recipes / Black Forest ham: The Smoked Delight. Smoking is a process of preservation.


This shows that the meat is getting cured. Be the first to review “Black Forest Ham (Schwarzwald Schinken) Sliced 200g”.

The total time involved in this recipe is about 330 minutes and the final yield is of about 1 ½ pounds of black forest ham. You can associate this smoking method with the modern day barbeques where essentially smoking infuses favours and makes the meat tender.
You will first have to operate the meat. The Black Forest is located in southwestern Germany -- near the town of Freiburg and several hundred miles west of Munich -- and is immensely popular with tourists thanks to its traditional German Alpine setting.

Black Forest ham has a distinctive red coloring and is marked with streaks of fat. Just keep in mind that the resultant mixture should be very fine. This World Famous dry cured Smoked Ham has a unique smoky flavour.

Within the European Union, only hams produced within the Schwarzwalde can truly be called a Black Forest ham.

The charcoal grills are meant to cook at a faster pace so you will have to keep the fire at low. It developed as a method at a point in time when refrigerators or chemical preservatives where non-existent. That is, you will be needed to maintain a uniform layer of fat coating on the meat, therefore, the thicker pieces will have to be removed or chopped off and made even. Though, for better results, meat from the loins should be taken first and meat from the ribs and/or other regions can also be used and mixed together. Most cooks use two thermometers, one fixed in the meat and the other which measures the area inside the container. Ham from the German region of the Black Forest is traditionally known as Black Forest Ham.

Smoked meats of different varieties are considered to be delicacies all over the world. **, Your email address will not be published. Furthermore, smoking has a lot to do with the kind of wood in use and the requirement of the taste. Known locally as Schwarzwalder Schinken, Black Forest ham uses very specific production methods to develop its unique flavors. In these regions while smoking implies that the smoke should be held and circulated within the particular container. The black forest ham or Schwarzwälder Schinken is an immensely popular dish from Germany. The traditional way of cooking Schwarzwälder Schinken does not require elaborate techniques or fancy equipment’s.

Everything in-fact depend on the quality of the ingredients. After this is done, you can allow this coated meat to rest in a non-metal container by also covering it with a plastic or a cellophane wrap and then refrigerate this mixture for 4 hours. Now, you can use the spice rub and sprinkle all over the meat and by using a little pressure make sure that the mixture sticks with the meat. The ham is then salted in brine for two weeks before spending another two weeks in dedicated curing rooms.

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