Achieving the best flavour starts in production. That is why for years we have placed our trust in selected ingredients and tried-and-tested family recipes.
Real Black Forest ham like ours can be identified by the EU quality mark ‘protected geographical indication’. But what about especially fine Black Forest ham? You have to look at the way it is produced. For almost 50 years, we have smoked our ham with great care and attention according to a traditional family recipe. The best ingredients and plenty of maturity time give our products their unique flavour, which is what sets them apart from all other ham.
THE VERY BEST FROM THE OUTSET
Good products need the best ingredients. For all our products, we use only high-quality pork from selected German manufacturers. Cutting is carried out by experienced specialists with a flair for butchering meat to ensure the best quality and shape of ham. Another key priority is that every process is controlled by our in-house quality management team as well as by independent quality management experts and state-employed officials.
LEFT TO REST FOR MORE AROMA
Many years have passed since our company was established in 1966 enough time for us to perfect our signature blend of seasoning down to the last pinch of salt. To this day, the seasoning is still carefully rubbed into the meat by hand, giving the finished ham its unique, slightly spicy aroma. The ham is allowed to rest for some time in its natural brine before being placed in the smoking chambers.
SMOKING AND MATURING
A unique feature influencing the taste of our ham is that we only use genuine Black Forest fir logs, spruce brushwood and juniper branches in our brick smokehouses. The produce their fine smoky aromas for the meat to absorb at a low temperature of 25 degrees Celsius. After smoking, our hams mature in the clear mountain air of the Black Forest until its aroma become what it needs to be: Just perfect.