You can find close to 1,500 varieties across the regions, a great number of states, cities, or even towns have their own signature ways to mince, mesh and stuff meat, bacon, salt and spices into a casing made from intestines or other materials. SausagesĪs with breads and beers, sausages are main components of German cuisine. A gently flavored ham smoked over juniper wood and left to mature for several weeks. This process gained the EU “designated origin” protection, which means, no similar type ham can be called “Black Forest” ham, if it wasn’t produced in the Black Forest area. This ham owes its unmistakable smoky flavor and dark red color framed by a white layer of fat to the fact that the ham is de-boned before it is cured and then smoked over pine wood. A distinction is then made between Knochenschinken (ham on the bone), Nussschinken (fillet ham), Rollschinken (rolled ham) and Schinkenspeck (bacon), depending on the way in which the ham is cut, spiced, smoked, dried or stored.Īn important note: the original Black Forest ham is actually a Rohschinken (“raw,” prosciutto-like ham) and not a cooked ham as it is sold in the United States. The quality and ultimately the price of hams depend on how long they have been smoked and dried in air.
Or ham is used as open sandwich topper during evening bread meals (Abendbrot), along with mustard and fresh tomatoes, pickles or cucumbers.
Both types are frequently used as meal ingredients, for example as white asparagus wrap-around or mixed with spätzle noodles. Hams are one of Germany’s most favorite meat products, both the air-dried, cured, prosciutto-like “raw ham” (Rohschinken) and the boiled, cured, pink “cooked ham” (Kochschinken). Looking to buy German sausages right now? Visit our sister site TheTasteOfGermanyfor a selection of German sausages.