The production of Black Forest ham can take up to three
ham is salted and
seasoned with garlic, coriander, pepper, juniperberries
and other spices.
After curing for
two weeks, the salt is removed and the ham cures for another two
needed] Then the ham is cold smoked at a
temperature of 25°C (77°F) for several weeks, during which time the
original Black Forest Ham gets almost black on the outside. The
smoke is created by burning fir brush
and sawdust, and this smoking process gives the ham much of its
rich flavor. After smoking the Ham is dried in the air for two
weeks before it is sold.
From Kevin Bevington of Oviedo, Florida on 12/30/2014.
We just had this ham for Chrismas, one of the best hams I have ever eaten.
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Telephone: (352) 266-2660
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