Black Forest Ham

Black Forest ham is a dry-cured, cold-smoked pork hindquarter with a deep mahogany rind and rosy interior. It tastes smoky and gently spiced, slices tender yet firm, and is usually shaved or thinly sliced for sandwiches, charcuterie, and breakfast plates. It is sold as whole hams, halves, and deli slices.\n\nOriginating in Germany’s Black Forest (Schwarzwald), the style developed to preserve pork with salt, spice, and cool smoke from spruce and fir. Traditional versions are dry-cured for weeks then cold-smoked; the name is protected in the EU, while elsewhere the label often denotes a similar smoked, spiced ham.