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Black Forest ham Sliced Black Forest ham Toast with Black Forest ham. Black Forest ham (German: Schwarzwälder Schinken) is a variety of dry-cured smoked ham produced in the Black Forest region of Germany. In 1959, Hans Adler from Bonndorf pioneered manufacturing and selling Original Black Forest ham by retail and mail order. [1]
In the 1950s the company started to sell Black Forest smoked specialities via mail order. In 1959 Hans Adler pioneered manufacturing and selling Original Black Forest ham by retail and mail order. The inn was closed in 1963, Adler erected an abattoir and meat cutting on the present-day company premises.
Black Forest ham is a variety of dry-cured, smoked ham produced in the Black Forest region of Germany. [ 3 ] [ 4 ] Westphalian ham is produced from acorn -fed pigs raised in the forests of Westphalia , Germany, [ 12 ] [ 13 ] and the resulting meat is dry-cured and then smoked over a mixture of beechwood and juniper branches.
Whether the ham is lower or higher in fat will depend on how lean the cut of meat is, he says. According to Healthline, the average 2-ounce portion of ham contains: 69 calories
Customers can choose from various meats including bacon, sausage or Black Forest ham with egg and cheese to complete the savory treat. Are there any exclusions/restrictions?
The cooking time will vary depending on your oven, so start checking the ham with a meat thermometer around the 1½ hour mark. According to the USDA, a ham should be cooked to an internal ...