These spices are milled together with salt and a bit of sugar. ULRICH ALBERT: "The salt mixture is prepared according to an age-old company recipe that includes black pepper, coriander and juniper berries. The first step is to purify the meat by salting and spicing it. Some 400 pig legs go through here everyday on their way to becoming ham. They devised a means of smoking and salting their products so they'd last longer." NARRATOR: Here at a Black Forest ham factory, traditional smoking methods are implemented on a mass scale. BRAUN: "Farmers needed to come up with a way to preserve meat before the days of cold storage.
It's a tradition that was born of necessity. Industrially farmed pigs are fattened too quickly and often have higher water content that's lost in the pan or gives a ham that's very soft." NARRATOR: For hundreds of years, Black Forest farmers have been making ham in their own smokehouses.
MARTIN BRAUN: "The quality of the meat is noticeably better. Organically raised pigs that have lived happy lives tend to make the tastiest. Such ham has to be produced in the Black Forest according to traditional smoking methods. The EU has strict regulations that must be adhered to before manufacturers can call their ham Black Forest. NARRATOR: Black Forest ham is famed for its unmistakable smoked flavor and the region it is made in. SpaceNext50 Britannica presents SpaceNext50, From the race to the Moon to space stewardship, we explore a wide range of subjects that feed our curiosity about space!.Learn about the major environmental problems facing our planet and what can be done about them! Saving Earth Britannica Presents Earth’s To-Do List for the 21st Century.Britannica Beyond We’ve created a new place where questions are at the center of learning.100 Women Britannica celebrates the centennial of the Nineteenth Amendment, highlighting suffragists and history-making politicians.
#BLACK FOREST HAM HOW TO#
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