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Black Forest ham
Black Forest ham or ''Schwarzwälder Schinken'' in German, is a variety of dry-cured smoked ham, produced in the Black Forest region of Germany. Ham is the thigh and rump from the haunch of a pig or boar.
Black Forest ham is the best-selling smoked ham in Europe.〔(The Association of the Black Forest Ham Manufacturers ) (website). Accessed June 2010.〕 In 1959, Hans Adler from Bonndorf pioneered manufacturing and selling Original Black Forest ham by retail and mail order.〔(Company history of Adler Schwarzwald )〕 Since 1997, the term "Black Forest ham" is a Protected Designation of Origin in the European Union, which means that any product sold in the EU as "Black Forest ham" must come from the Black Forest region in Germany. However, this appellation is not recognized in non-EU countries, particularly in United States and Canada, where various commercially produced hams of varying degrees of quality are marketed and sold as "Black Forest ham".
==Preparation==
The production of Black Forest ham can take up to three months.〔("The production of Schwarzwälder Schinken Black Forest Ham" ) (The Association of the Black Forest Ham Manufacturers ) (website). Accessed June 2010.〕 Raw ham is salted and seasoned with garlic, coriander, pepper, juniper berries and other spices. After curing for two weeks, the salt is removed and the ham cures for another two weeks. Then the ham is cold-smoked at a temperature of not more than 25°C (77°F) for several weeks, during which time the original Black Forest ham becomes almost black on the outside. The smoke is created by burning sawdust and fir or juniper brush. This smoking process gives the ham much of its rich flavor. After smoking, the ham is air-dried for at least two weeks before it is sold.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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