All over Germany, and in Fact all over the World, there are many Dishes and Foods that are defined by the Region they come from.
There are also a lot of well known and very delicious Hams around.
One of those regional Hams comes from the Black Forest, or like we call it: The Schwarzwald.
That Hal of Course would be Schwarzwälder Schinken.
Obviously, Schwarzwälder Schinken, just like any other Ham is made from a Porks Bottom. But that is clearly not all there is to it.
To make Schwarzwälder Schinken, the raw Ham first is salted and seasoned with various Herbs and Spices.
After being cured for a few Weeks, that Mixture is then removed and the Ham is again aged for a while.
The final Step involves the Ham being cold-smoked with the Wood and Sawdust of local Conifers like Spruce. That bit takes just a few Days.
After then again ripening for some Time, your Schwarzwälder Schinken is done and can be enjoyed.
In Europe, only Ham from the Schwarzwald can be called Schwarzwälder Schinken. That sort of Geographical Specifications actually is a EU-Rule I can really get behind. But back to the Ham.
Schwarzwälder Schinken is absolutely Delicious all by it self, but it also goes very nicely on a simple Sourdough Sandwich or with some Pumpernickel.
It is also a great addition to any worthwhile Cheese Platter in my Opinion.
I have to say, I really do love Schwarzwälder Schinken.
A good Meal 