Westphalia is a region that is home to numerous culinary specialities. The Westphalian Five - Schinken (ham), Mettwurst (soft smoked sausage), Pumpernickel (a dark rye bread), Stuten (a sweet white bread) and Korn (corn schnapps) - stand for traditional products that still exist today. Whether by bike, horse, car or Shank's pony, there are countless opportunities for visitors to experience the diversity of the region during a trip through Westphalia, the Land of Ham, and enjoy its culinary pleasures. The Schutzgemeinschaft Westfälische Schinken- und Wurstspezialitäten e. V. warmly invites you to do this.
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Westphalia, the Land of Ham
Welcome to Westphalia, the Land of Ham
and Germany's traditional gourmet region.


Time and a love of delicacy

The basis for Westphalian ham on the bone is the back leg of the pig. Salt is rubbed into the ham (still containing the bone) by hand. After several weeks of curing, the ham is dried and matured over a period of at least six to twelve months, or even 18 months. It is typical to smoke the meat over cold beechwood smoke. The process of drying by air which is often used today results in a particularly mild taste. Genuine Westphalian ham on the bone is characterised by its dark red colour and golden yellow rind, developing the unadulterated flavour of a traditionally hand-made regional speciality when cut into wafer-thin slices.

Westphalia, Land of Ham
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