BLACK FOREST HAM.
THE AROMA OF THE ALL-NATURAL BLACK FOREST

Black Forest Ham is a raw ham that gets its unique aroma from being cured and smoked over fir and spruce wood. This EU-protected traditional specialty is produced exclusively in the Black Forest – according to a process that has been established for generations.

The act of simply biting into a tender slice of Black Forest Ham is pure pleasure. You can taste the unspoiled raw nature that gives the Black Forest Ham its distinctive flavour.

Inspection of incoming goods

Weight, temperature, fat content and the pH value of the hind legs are measured before further processing.

Dry brining / Seasoning

The spice mixture gives the Black Forest Ham its strong character. Salt, pepper, coriander, garlic and juniper berries are among the spice mixture. Dry brining removes water from the meat and the mother brine is formed, in which the Ham rests for up to 3 weeks.

Scharzwälder Schinken Verbund Deutschland

Curing process

The hind legs are taken out of the brine and kept for two weeks in special "curing storages" i.e., cold and dry rooms. There, the salt gets evenly distributed in the ham, thus acquiring its typical reddish-brown colour and unmistakable aroma.

Smoking

The hams are cold smoked in high smoke towers at approx. 25 degrees for several days, during which they are repeatedly turned from the top to bottom. Smoke is produced by burning native needlewood and smoldering sawdust.

Maturing

The hams are matured in special air-conditioned rooms for several weeks. A ready-to-eat Black Forest Ham tends to have a degree of dryness of at least 25 percent and a water-protein ratio of 2.2:1.

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Quality and Sensory testing

The hams are then tested in the sensorial test for their appearance, consistency, smell and taste.

Production

Tradition, along with the region, plays the biggest role in the process of manufacturing the Black Forest Ham. Numerous steps are necessary to turn a raw ham into Black Forest Ham.
The essential steps are salting, seasoning, brining, curing, smoking and one of the decisive factors for the formation of the special aromas, maturing. The process is only completed after many weeks.

The Black Forest

The Black Forest is geographically well-defined along with the region where Black Forest Ham is produced exclusively. It stretches from Pforzheim in the north to Lörrach near the Swiss border with deep valleys, densely forested heights and pure nature. A culinary paradise.

Enjoyment

This is what the Black Forest tastes like. Rough and aromatic. Thinly sliced, Black Forest Ham unfolds its full aroma. Each slice awakens memories of the aroma of the fir trees. Every bite gives a hint of the spice mixture of salt, pepper, coriander, garlic and juniper berries.

Black Forest Ham

Ein Rohschinken ohne Knochen, in einer Gewürzmischung gepökelt, anschließend geräuchert und gereift. Das sind die wesentlichen Charakteristika eines Schwarzwälder Schinkens. Sein Geschmack hocharomatisch und würzig. Zu genießen zu jeder Tageszeit als herzhafter Brotbelag, als Zugabe und Verfeinerung nahezu jeglichen Gerichtes. Im Schwarzwald wird er übrigens vom Stück in kleine Streifen geschnitten und gleich pur genossen.

Association

The Association of Black Forest Ham Producers. Since its foundation in 1989, the association has been working with its member companies and the organisations to promote the Black Forest Ham brand. Consistent brand protection also stands for uncompromising quality assurance at all levels as well as active and informative communication to cultivate the valuable brand image.

EU-Protection

Since 1997, Black Forest Ham has carried the EU seal “PGI.” (Protected Geographical Indication). This stands for two essential characteristics: Black Forest Ham is produced exclusively in the Black Forest region and must comply with the product specification based on which EU protection is binded. In this specification, the production process, corresponding to the tradition, is bindingly defined.

It is also stipulated that the raw pork legs can also be sourced from outside the production area, as there is traditionally no significant pig farming in the Black Forest. The decisive factor is the quality of the meat.

The Simple Show

The traditional production of Black Forest Ham explained simply.

Scharzwälder Schinken Verbund Marie Adler

Marie-Luise Adler

1st Chair

Scharzwälder Schinken Verbund Claudia Schneckenburger

Claudia Schnekenburger-Erban

Marketing & Kommunikation

Scharzwälder Schinken Verbund Andreas Göring

Andreas Göhring

Finanzen

Rainer Wagner

Managing Director

The members of the Association of Black Forest Ham Producers (Schutzverband der Schwarzwälder Schinkenhersteller) guarantee the high quality of the Black Forest Ham. This is achieved through strict quality management in the companies, regular external inspections arranged by the association and governmental inspections.

The association’s primary goal is to preserve the uniqueness of the traditional Black Forest Ham brand for future generations and to cultivate its positive image. The association sees itself as a global ambassador that inspires trade and consumers with clear and transparent communication for the brand. The members of the Association of Black Forest Ham Producers are strongly of the belief that the Black Forest Ham is a cultural asset. Traditionally anchored in the Black Forest region for centuries and inextricably linked to the people of the region who have remained dedicated to this unique brand to this day.

Becoming a member

timeline

mission statement

CONTACT

Would you like to get in touch with us or receive more information about the association, our members or our work for Black Forest Ham? Feel free to send us a message at the link below.

info@schwarzwald-schinken-verband.de

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Black Forest Ham Museum

IN THE FOOTSTEPS OF BLACK FOREST HAM.

At the Feldberg Tower, the Black Forest Ham Museum offers its visitors an interactive experience about the traditional production of Black Forest Ham. Multimedia stations as well as display and tasting boxes encourage the visitors to experience and learn about the Black Forest Ham tradition using all their senses.

The breathtaking location invites visitors to relax after an informative tour of the museum. The Black Forest Ham Museum is located on the highest mountain in the Black Forest – on top of the Feldberg, from where one has an incomparable view of the French Vosges as well as the Swiss Alps on a clear day.

Opening hours
Monday – Sunday from 9:00 a.m. to 5:00 p.m. // July, August, September
Monday – Sunday from 9:00 a.m. to 4:30 p.m. // May, June, October

Entrance fees
Prices for visiting the Black Forest Ham Museum
are based on the fares of the Feldbergbahn.

Address
Black Forest Ham Museum
Franz-Klarmeyer-Weg
79868 Feldberg (Black Forest)

Mehr Infos

CONTACT

Protection Association of Black Forest Ham Manufacturers
Sebastian-Kneipp-Straße 50
78048 Villingen-Schwenningen
Phone: 07721 – 510 59
Telefax: 07721 – 1077
E-Mail: info@schwarzwaelder-schinken-verband.de

Erlebe die Gaumenfreude mit Schwarzwälder Schinken.

SCHWARZWÄLDER SCHINKEN.

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BLACK FOREST HAM.

BLACK FOREST HAM.THE AROMA OF THE ALL-NATURAL BLACK FOREST​

Production

Inspection of incoming goods

Dry brining / Seasoning

Curing process

Smoking

Maturing

Quality and Sensory testing

Production

The Black Forest

Enjoyment

Black Forest Ham

Association

EU-Protection

The Simple Show

The Association

Manufacturers

Adler Schwarzwald GmbH & Co. KG

Marie-Luise Adler

Am Lindenbuck 3

79848 Bonndorf

zentrale@adlerschwarzwald.de

www.adlerschwarzwald.de

Tel.: 07703-8320

Bell Schwarzwälder Schinken GmbH

Stefan Henke

Sommerwies 1

77761 Schiltach

info@bellfoodgroup.com

www.bellfoodgroup.com

Tel.: 07836-95700

Metzgerei Dosenbach GmbH

Manfred & Christoph Dosenbach

Burgunder Straße 9

79415 Bad Bellingen-Rheinweiler

info@metzgerei-dosenbach.de

www.metzgerei-dosenbach.de

Tel.: 07635-438

The Family Butchers Germany GmbH

Matthias Lorenz

Mittel-Loxten 37

33775 Versmold

matthias.lorenz@tfb.eu

www.the-family-butchers.com

Tel.: 05423-9660

Fleischerinnung Freiburg/Hochschwarzwald

Thomas Kopfmann

Wasserstraße 24

77652 Offenburg

metzgerei.kopfmann@t-online.de

www.fleischerinnung-freiburg.de

Tel.: 0761-81777

Fleischerinnung Rottweil-Tuttlingen

Matthias Traub

Moltkestraße 7

78532 Tuttlingen

info@kh-tuttlingen.de

www.kh-tuttlingen.de

Tel.: 07461-2201

Fleischerinnung Schwarzwald-Bodensee

Karl Denzel

Schwarzwaldstraße 22

78224 Singen

Tel.: 07771-9340110

Metzgerei Max Holwegler

Käferstraße 3

78166 Donaueschingen

max.holwegler@t-online.de

www.metzgerei-holwegler.de

Tel.: 0771-3134

Metzgerei Mülhaupt

Alexander Honegg

Marienstrasse 2

79761 Waldshut-Tiengen

metzgerei@muelhaupt.de

www.muelhaupt.de

Tel.: 07751-4711

Metzgerei Reichenbach GmbH & Co. KG

Ulrich Reichenbach

BLACK FOREST
HAM.

BLACK FOREST HAM.
THE AROMA OF THE ALL-NATURAL BLACK FOREST