Very tasty, if you are not a vegetarian
 

The Black Forest Ham is widely known. It can usually be recognized by its dark brown rind and unmistakable taste. However, its production is a science in itself, taking several weeks. Since the term "Black Forest Ham" is a protected geographical indication of the EU, it may only be produced in the Black Forest. So what it says is actually what's inside.

The typical construction of farmhouses in the Black Forest contributed to the refinement of ham production. Since there was a smokehouse above the tiled stove, it was obvious to store food there, especially meat, since it could be preserved longer in the smoke. This gave rise to the tradition of smoking ham.

Generally, the hind legs of pigs are used for Black Forest Ham, with the bones removed. The first step in the production is the so-called curing. Here, the meat is rubbed with a spice mixture whose ingredients include juniper, garlic, coriander and pepper, among other herbs. Curing helps to improve the shelf life of the ham, as the salt is distributed evenly throughout the meat. The meat juice, the brine, that escapes during this step is separated from the meat after about five weeks, after which the ham must first be re-baked and then smoked at a temperature of 18 to 20 degrees. Only branches of coniferous trees from the Black Forest are used for the smoke. In the last step, the ham is again kept in the dry at about 5 degrees for several weeks to mature.

If you want to learn more about the ham during a visit to the Black Forest, you can do so in the Black Forest Ham Museum, which has been established since 2013 on the Feldberg in a former radio tower.