What is black forest ham?

Black Forest ham, also known as Schwarzwälder Schinken in German, is a variety of dry-cured smoked ham produced in the Black%20Forest region of Germany.

Here's a breakdown of what makes it special:

• Production: The ham is first cured with a mixture of salt, garlic, pepper, juniper berries, and coriander. After curing, the ham is cold-smoked over fir or spruce wood.
• Smoking: The distinct flavor comes from the smoking process, which uses locally sourced wood. This cold smoking is done at low temperatures over several days or weeks.
• Appearance: It's characterized by its dark brown to black exterior color, due to the heavy smoking. The meat inside is a deep red color.
• Flavor: It boasts a strong smoky flavor with hints of salt and spices.
• Protected Geographical Indication (PGI): To be labelled as Black%20Forest%20Ham, the ham must be produced in the Black Forest region using traditional methods.
• Uses: It's often served thinly sliced in sandwiches, as part of a charcuterie board, or as an ingredient in various German dishes.