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Schwarzwälder Schinken (Black Forest Ham) A raw ham, taken from the back side of the pig. It is salted, then smoked over pine sticks and pine cones. From this, it gets its unique aroma and dark outer color. After being smoked, it is dried for an additional 3 weeks.
Photo: © Lucky Dragon - Fotolia.com |
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Wurst Category: Ham and Bacon
Good for Grilling? No
Specialty of: Black Forest in Baden Württemberg
Good as coldcuts (sliceable)? Yes
Spreadable? No
Eat this wurst warm? Yes
Specialty of : Black Forest in Baden Württemberg
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