The Black Forest Ham is the best-selling smoked raw ham of Europe and thus far and away the most popular one. The ham is produced according to an old tradition in the Black Forest. This is even required by law of the European Union. According to its requirement a ham can be called Black Forest Ham only when it was really produced there. In addition, the ham must consist of approx. a fifth of a white fat strip.
Traditional Production
Time between a piece of pork and a prepared Black Forest Ham can be about 3 months. At first the pork has to be dry pickled and rubbed with juniper, coriander, pepper and garlic. After two weeks in brine and two further weeks in a combustion chamber they smoke the meat cold, in smokehouses which contain fresh pine and spruce wood. After three weeks the ham will have its characteristic and strong aroma. Finally it must mature in the open air further three weeks.
So, the special taste comes up during this whole process and depends especially on the proper dosage of the single ingredients. The concrete dosage is, however, a little secret of each butcher. Some of the ham producers invest even more time,, prolonging the maturing time.
100% Black Forest
The quality is trademarked. Since October 2011, according to the Federal Patent Court, Black Forest Ham has to be carved and packed only in the Black Forest. This provision was made to protect the tradition. Peter Adler and his family were especially grateful for it. Peter Adler says he also has influenced the original Black Forest Ham like we know it today since the 1950ies.
After all of these clauses there is just one to say: yummy!
Adler - Black Forest 