German Cured Meats

Black Forest ham is the best-selling smoked ham in Europe. It is made from the hind leg of the pig, spiced according to producers' own traditional recipes, and cold smoked using fir wood from the Black Forest. The spices used are salt, garlic, cor... READ MORE

This North German ham is a specialty of the Schleswig-Holstein region. To produce this cured ham, pork meat is smoked for up to eight weeks over an open fire. With the introduction of closed fireplaces, the smoking process shifted to special smoki... READ MORE

The pork used to make this ham originates from the region of Westphalia, which is known for its traditional pig farming. The recipe is guarded as a trade secret, and every step in the production process is carried out entirely by hand. The process... READ MORE

This is a smoked or dry-cured ham from the Ammerland region in Lower Saxony. To prepare this specialty, ham is dry-salted on the bone for weeks using sea salt and brown sugar, and it can also be flavored with pepper, pimento, and juniper. The high... READ MORE

This ham is traditionally produced in the Ammerland region in Lower Saxony. It is lightly smoked and features a distinctive, spicy flavor. The meat used for producing this ham comes from the Ammerländer Edelschwein pig breed, whose m... READ MORE