Black Forest ham facts for kids
Black Forest ham (called German: Schwarzwälder Schinken in German) is a special kind of ham. It is made in the Black Forest area of Germany. This ham is dry-cured and then smoked.
In 1959, a person named Hans Adler from Bonndorf started making and selling this ham. He sold it in stores and by mail.
Since 1997, the name "Black Forest ham" has been protected in the European Union. This means that any ham sold as Black Forest ham in the EU must be made in the Black Forest region of Germany. This rule helps make sure the ham is real and made in the traditional way. However, this rule does not apply in places like Canada or the United States. There, other types of ham might also be called Black Forest ham.
Contents
How Black Forest Ham is Made
Making Black Forest ham takes several steps. It is a careful process that gives the ham its special taste.
First Steps: Salting and Curing
- First, raw ham is covered in salt.
- Then, it is seasoned with different spices. These spices often include garlic, coriander, pepper, and juniper berries.
- The ham then cures for about two to three weeks. Curing means it sits with the salt and spices. This helps preserve the meat and adds flavor.
- After curing, the salt is removed from the ham.
- The ham then ages for another two weeks.
Smoking and Ripening
- Next, the ham is cold-smoked. This means it is smoked at a low temperature, around 25 °C (77 °F).
- Local wood from pine trees and sawdust are used for smoking. This process lasts for several days.
- Finally, the ham ripens in a special air-conditioned room. This ripening takes several weeks.
- During this time, the outside of the ham becomes almost black. It also gets its unique and strong flavor.
What Makes Black Forest Ham Special?
Black Forest ham has a few key features that make it stand out.
Appearance and Taste
- This ham usually comes without bones.
- About one-fifth of the ham is fat.
- It has a very strong and distinct flavor.
- It is a popular food in German cuisine.
How to Enjoy It
- You can eat Black Forest ham fresh. People often put it on Holzofenbrot (a type of German bread) or rye bread.
- It also tastes good with fruit.
- Sometimes, it is used as an ingredient in cooked meals.
- Whole pieces of Black Forest ham can stay good for many months if stored correctly.
- It is best to eat it at room temperature.
Black Forest Bacon
There is also a product called Black Forest bacon (German: Schwarzwälder Speck). It is made in a similar way to Black Forest ham.
Types of Black Forest Bacon
- Durchwachsener Speck: This type of bacon has layers of meat and fat. About half of it is fat.
- Fetter Speck: This bacon is almost all fat.
Both types of Black Forest bacon include the skin, which is called pork rind. The pork rind is usually too hard to eat on its own. However, it is often cooked in traditional German dishes. For example, it is used in Linsen mit Spätzle (lentils with pasta) or Eintopf (a type of stew). The pork rind adds a lot of flavor to these dishes.
See also
In Spanish: Jamón de la Selva Negra para niños
