レシピ:
- The first step is to purify the meat by salting and spicing it.The salt mixture is prepared according to an age-old company recipe that includes black pepper, coriander and juniper berries. These spices are milled together with salt and a bit of sugar.
- the curing process begins. The salt mixture drains the meat of its water over a period of three to five weeks during which the weight of the ham can decrease by up to 25 percent.
- Next, the high-tech smokehouse, where the flavor is refined once again. The secret is to let the Black Forest ham smoke slowly in a cool and intense vapor. Traditional smoking methods that make use of spruce sawdust and fir wood ensure that the ham takes on its characteristic flavor. Home smoking takes place at a leisurely pace of six weeks. A bundle of wood has to be burned in the oven every day to maintain the process.