Black Forest ham is made from selected gammon. It is finely seasoned in accordance with traditional recipes and salted by hand, after which it remains in “salt” for a couple of weeks.
Subsequent to this, the ham is smoked with a mixture of green pine twigs, sawdust and wood chips made of Black Forest fir trees. In the course of the smoking period, which lasts approximately three weeks, the ham then obtains its typical smoky colour.
Once this has been completed, the ham has to rest and mature: after 12 weeks the ham is ready for consumption.
The Black Forest Ham bears the seal of geographical indication by the European Union. It is about its traditional manufacturing method in the Black Forest region.
In 1997, the European Union registered the “Black Forest ham” as a PGI (protected geographic indication) for the protection and promotion of special typical regional products and foods with designation of origin.
In the process of manufacturing its Black Forest ham, ADLER stringently complies with the provisions of the RAL (German Institute for Quality Assurance and Certification). In addition to this, as a member of the Association for the protection of Black Forest ham, our company advocates the general compliance with the RAL and the protection of the “Black Forest ham” description.