Smoked Meat
All our smoked meats take quite a long time to prepare. If we run out of
them, we can only wait until the next lot is completely marinated and
smoked and mature enough to go on sale. Good things
take time. |
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Blackforest HamMade the traditional Blackforest way. Blackforest Ham is dry cured over
several weeks to get as much as possible moisture out of the meat. The
nicely trimmed pork legs are than slowly cold smoked for at least one
week. Thinly sliced Blackforest Ham, served with melon or grapes make a
sensational Entrée. It also goes very well with cheese and crackers
and is sensational on sandwiches.
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Smoked SpeckSmoked Speck is a dry cured and smoked pork belly. The thickness of the
meat requires curing for only about 8 days and a 2 day smoke. It looks
like streaky bacon but the flavor is delicately amazing . Chopped smoked
speck adds a wonderful flavor to all your pasta dishes, Pizzas and salads.
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LachsschinkenLachsschinken is a dry cured and smoked Ham made of the eye of the pork
loin.
It shouldn't be cured too long - it can't be too salty.
It
shouldn't be smoked too long - it can't be too dry.
Lachsschinken is
therefore a very tender meat for sandwiches or for entrées.
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Tiroler SchinkenThe Tiroler Schinken is a dry cured and smoked Ham made of the pork rump
and has a rim of fat on top. It is marinated in Red Wine and Garlic, which
create some truly spectacular flavors.
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Smoked BeefOur smoked Beef is a dry cured and smoked beef ham made of the well trimmed
beef knuckle cut. It is also made the traditional Blackforest way. Three
weeks in marinade - one week in the smokehouse. Blackforest Beef is an
excellent entrée' with melon, grapes or your other favorite
nibbles. Very nice on sandwiches and with cheese, or to enhance the flavor
of your favorite dishes.
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