It is then cold-smoked using “local conifers and sawdust” at around 25 ☌ (77 ☏) for several days. After curing for two to three weeks, the salt is removed and the ham aged an additional two weeks.
However, this designation is not recognized outside the EU, particularly in Canada and the United States, where commercially produced hams of various types and quality are marketed and sold as Black Forest ham. Raw ham is salted and seasoned with garlic, coriander, pepper, juniper berries and other spices. Since 1997, the term Black Forest ham has been a Protected Geographical Indication in the European Union, which means that any product sold in the EU as Black Forest ham must be traditionally and at least partially manufactured (prepared, processed or produced) within the Black Forest region in Germany. In 1959, Hans Adler from Bonndorf pioneered manufacturing and selling Original Black Forest ham by retail and mail order. It is typically served at room temperature. Whole pieces of Black Forest ham can be preserved for months when stored properly. It may be eaten fresh, for example on Holzofenbrot or rye bread, with fruit, or used as an ingredient in cooked dishes. It has a very pronounced flavor and is common in German cuisine.
WHOLEFOODS BLACK FOREST BACON HOW TO
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