Schwarzwälder Schinken
Schwarzwälder Schinken is a G.g.A. ham from the Black Forest. It is the best-selling smoked ham in Europe anything sold in the EU as Schwarzwälder Schinken must come from the Black Forest region of Germany. However, this appellation is not recognised in non-EU countries, particularly in United States and Canada, where various commercially produced hams of varying degrees of quality are marketed and sold as Schwarzwälder Schinken (Black Forest ham).
The production of Schwarzwälder Schinken can take up to three months. Raw ham is salted and seasoned with garlic, coriander, pepper, juniper berries and other spices. After curing for two weeks, the salt is removed and the ham cures for another two weeks. Then the ham is cold smoked at a temperature of 25°C (77°F) for several weeks, during which time the ham acquires its deep red colour. The smoke is created by burning pine brush and sawdust, and this smoking process gives the ham much of its rich flavour.
Schwarzwälder Schinken has a very pronounced flavour and is common in German cuisine. It may be eaten fresh, for example on bread or with fruit, or used as an ingredient in cooked dishes.
Reference: Wikipedia
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