Our Black Forest Ham is traditionally dry cured and then cold smoked six times over 24 hours, with a resting period of three months minimum – the longer the resting period, the milder and more tender the ham.
The streaky bacon is dry cured with fresh herbs and brown sugar, smoked three times over 24 hours untill it’s a golden colour. It needs to rest and dry for at least four weeks to reach its perfect flavour and gets crispy in your frying pan.
With our salami, while fat is a flavour enhancer, we still only use lean pork to make it. The simple reason is, good meat does not need to be enhanced with anything else. Only cracked pepper, mustard seeds and fresh herbs find their way into our salami. It’s ripened for a week, then dried for another week. The cold smoke performs its magic when done three times for six hours each, making it perfect as a snack ready to eat, or sliced up on pizza or in pasta.