Production

Schwarzwälder Schinken (Black Forest Ham) - spicing, smoking and ageing in the "manufactories"


Tall firs, fresh spring water, pure air – pristine nature: This is the dramatic stage for the appearance of one of the world’s best-known smoked raw hams: Schwarzwälder Schinken. Ham has been produced by people living in the Black Forest this way for more than 200 years – according to a process of salting and smoking over local firs and spruces which ensures the hams keep long and taste especially delicious.

Schwarzwälder Schinken Anlieferung

The haunch

The pigs used to produce Black Forest ham come from Baden-Württemberg as well as other parts of Germany and neighbouring EU regions. Long-standing business relationships with breeders and suppliers guarantee high quality.
Checks and controls on incoming goods
Checks and controls on incoming goods
Checks and controls on incoming goods
Schwarzwälder Schinken wird ausgebeint

De-boning

Black Forest ham is a raw boneless ham. This means it must be removed from the bone and properly cut. Once cut, a haunch weighs around seven to ten kilos.
Schwarzwälder Schinken wird ausgebeint
Dry-curing / spices
Dry-curing / spices
Burning

Burning

After curing the haunches are taken out of the brine and left to "burn" for another two weeks in the curing chambers where the salt spreads evenly through the ham. It is the salt that produces the typical red colour and unmistakable aroma.

Burning

After curing the haunches are taken out of the brine and left to "burn" for another two weeks in the curing chambers where the salt spreads evenly through the ham. It is the salt that produces the typical red colour and unmistakable aroma.
Smoking

Smoking

The hams are cold-smoked for several days in high towers at temperatures of around 25 °C. Throughout the process the hams are constantly moved higher up in the towers.
Smoking
Smoking materials
Smoking materials
Maturing

Maturing

Finally the hams are left to mature for several weeks in air-conditioned rooms.
Packaging

Packaging

Black Forest ham loses at least 25% of its weight through drying and has a water-protein ratio of 2.2:1. Ham is sold either as a whole piece or cut into slices.
Packaging

Packaging

Black Forest ham loses at least 25% of its weight through drying and has a water-protein ratio of 2.2:1. Ham is sold either as a whole piece or cut into slices.
Schwarzwälder Schinken
Schwarzwälder Schinken