Characteristic for the traditional raw ham from the Black Forest is the distinct smoke aroma. The specialty is made from boned hind ham, which is cured and then cold smoked over fir brushwood. This gives the Black Forest ham its dark outer color and typical flavor. After smoking, the ham is dried for another 3 weeks.
The ham specialty has been produced in the Black Forest for over 200 years by the Obere Metzgerei Franz Winterhalter. Genuine Black Forest ham bears the "g.g.A." seal (certified geographical indication), which stands for a protected geographical indication. This means that the ham must have been produced in the Black Forest using traditional methods.
Pork 98%, nitrite curing salt (table salt, potassium iodate, preservative potassium nitrate), cane sugar, dextrose, SEASONS (a.o.. mustard), flavor enhancer: disodium glutamate, maltodextrin, sucrose, acidity regulator: citric acid, antioxidant: sodium L-ascorbate, preservative: potassium nitrate, natural flavors, smoke, acidifier: tartaric acid.
from 100 EUR purchase value
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only within Germany