
Welcome to Westphalia, the Land of Ham
and Germany's traditional gourmet region.
and Germany's traditional gourmet region.
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Welcome to Westphalia, the Land of Ham
and Germany's traditional gourmet region. Time and a love of delicacyThe 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. |
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