Made 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 then slowly cold smoked for at least one week. Thinly sliced Blackforest Ham, served with melon or grapes make a sensational Entré. It also goes very well with cheese and crackers and is sensational on sandwiches.