![]() Manufacturers smoke ham by heating it to about 130 degrees in a smoker. Smoking serves to add more flavor to meats that do not accrue a lot of flavor during the curing process. Once a meat is cured, it is either sold as-is, as Black Forest ham is, or it is smoked first. When it comes to meat flavorings, there are several, including maple, hickory-smoked and hardwood-smoked. Once removed from cold storage, the ham is air-cured for an additional two weeks before going on the market. Though the ham may look bad, the black skin is actually what gives it its distinctive flavor. It is during this period which the ham develops its trademark black skin. The temperature of the container holding the ham must not reach more than 77 degrees Fahrenheit for several weeks. Once the salt is taken out, the meat is given an additional two weeks to age.Īfter that four-week stretch of curing, the meat is cold-smoked using juniper brush or sawdust and fir. The meat is given two weeks to cure, after which the salt is removed. The first step in producing this deli favorite is to salt and season the raw ham with pepper, garlic, juniper berries, coriander and other spices. It typically takes up to three months to produce from start to finish. The original Black Forest ham is a variety of dry-cured smoked ham. Of course, only EU companies recognize this distinction, and several meat manufacturers throughout North America sell their own versions of the German delight. In Europe, deli meat manufacturers may only sell Black Forest ham if the ham comes from and is manufactured in the Black Forest region in Germany. However, though many Americans appreciate the flavor of the meat, not many appreciate its rich history.īlack Forest ham originated in Germany and was originally manufactured by Hans Alder from Bonndorf in 1959. today, and it can be used in sandwiches, wraps, salads and more. Some foods are as rich in history as they are in flavor, and you may discover that the more you know about your eats, the more you enjoy them.īlack Forest ham is one of the most popular deli meats sold in the U.S. While there is nothing wrong about not wanting to know where your food comes from, you may be depriving yourself of a complete food experience by remaining uninformed. ![]() If you're like most people, you enjoy eating food, but when it comes to learning about how it's made or where it comes from, you don't mind being left in the dark. "Black Forest ham is a culinary marvel that is a testament to the rich culinary traditions of Germany.Learn Your Deli Meats! A Brief History of Black Forest Ham and Other Favorites Posted On August 22, 2018 The entire process may take up to three months. This gives the ham its distinct smoked flavor.įinally, the ham is ripened under climate-controlled conditions for several weeks, finalizing the meat's dark color and firm texture. The cold-smoking process can take several days, during which the ham is exposed to smoke from wood and sawdust from local conifers. Traditionally, the salt is removed from the meat, and the ham is left to age for two or more weeks to produce more intense flavors.Īfter the curing process, the raw ham is rinsed and hung in a smokehouse. ![]() The salt and spices extract moisture from the ham during this time and add flavor. The boneless ham is left to cure for several weeks in a cool, dry environment. ![]() Some recipes also use juniper berries to add an additional layer of rich flavor. The leg is first cleaned and then seasoned with salt, pepper, garlic, coriander, and other spices. The main ingredient in the Black Forest smoked ham, or "Schwarzwälder Schinken" in German, is the hind leg of a pig. Grass Roots Farmer’s Cooperative Review.Meat Delivery Service Expand / Collapse.
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