Black Forest ham is smoked over pine or fir and the whole process can take up to three months. It's a very moist ham and gets much of it's distinct flavor from the types of wood used in smoking. DI LUSSO ® Black Forest Ham is carefully crafted and modeled after these time honored traditions.

Our Pre-Sliced Black Forest Ham is made with sustainably raised, family-farmed pork, which we season with coriander, juniper berries, and a hint of garlic and then smoke of natural hardwoods. The result? Big, bold, black forest flavor that makes anything you make with it your new favorite food.

Black Forest ham is one of the most popular deli meats sold in the U.S. today, and it can be used in sandwiches, wraps, salads and more.

Our Black Forest honey ham is flavored with natural smoke, then coated with honey and seasonings to seal in exceptional flavor and juiciness. MSG-free, gluten-free, and 97% fat-free. Fully-cooked and ready to enjoy.

Preparation. Raw ham is salted and seasoned with garlic, coriander, pepper, juniper berries and other spices. After curing for two to three weeks, the salt is removed and the ham aged an additional two weeks. It is then cold-smoked using "local conifers and sawdust" at around 25 °C (77 °F) for several days.

To be a true Black Forest ham it must be produced in the Black Forest of Germany. It was traditionally coated with beef blood which gave it a black exterior surface however, today the blackened exterior is most often the result of the spices applied to the outer surface and the smoking process during curing.

Preparation. Raw ham is salted and seasoned with garlic, coriander, pepper, juniper berries and other spices. After curing for two to three weeks, the salt is removed and the ham aged an additional two weeks. It is then cold-smoked using "local conifers and sawdust" at around 25 °C (77 °F) for several days.

Preparation. Raw ham is salted and seasoned with garlic, coriander, pepper, juniper berries and other spices. After curing for two to three weeks, the salt is removed and the ham aged an additional two weeks. It is then cold-smoked using "local conifers and sawdust" at around 25 °C (77 °F) for several days.

Tastes like real meat This ham sandwich meat tastes great! It tastes like real meat and some processed stuff like some others. It has lots of flavour. These slices of meat are good on sandwiches/bread products and eating by itself.

Preparation. Raw ham is salted and seasoned with garlic, coriander, pepper, juniper berries and other spices. After curing for two to three weeks, the salt is removed and the ham aged an additional two weeks. It is then cold-smoked using "local conifers and sawdust" at around 25 °C (77 °F) for several days.

pork Original Boneless Black Forest Whole Ham - 8-9 lb. Exceptionally lean pork is selected and brined in a secret blend of spices and maple syrup for days. Once the curing process is completed the hams are placed in our German smokehouses for hours in order to deliver a rich smokiness that Chefs search the world over for.

Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. Fresh ham will bear the term "fresh" as part of the product name and is an indication that the product is not cured. "Turkey" ham is a ready-to-eat product made from cured thigh meat of turkey.

Definitions of Black Forest. a hilly forest region in southwestern Germany. synonyms: Schwarzwald. example of: forest, timber, timberland, woodland. land that is covered with trees and shrubs.

of Germany Black Forest ham (German: Schwarzwälder Schinken) is a variety of dry-cured smoked ham produced in the Black Forest region of Germany.

Our Black Forest Ham is a fully cooked product and needs to be refrigerated. This includes before and after you open the food package.

A compact source of high-grade animal protein, ham compares favourably with good beef in this respect and has available energy ranging from 1,200 to 2,600 calories per pound, depending on fatness. It is an outstanding source of thiamine (vitamin B1), iron, riboflavin, niacin, phosphorus, and calcium.