Black Forest ham

In 1959, Hans Adler from Bonndorf pioneered manufacturing and selling Original Black Forest ham by retail and mail order.

Raw ham is salted and seasoned with garlic, coriander, pepper, juniper berries and other spices.

It may be eaten fresh, for example on Holzofenbrot or rye bread, with fruit, or used as an ingredient in cooked dishes.

Whole pieces of Black Forest ham can be preserved for months when stored properly.

The pork rind is too hard to eat, but it is cooked in some traditional German dishes, such as Linsen mit Spätzle or Eintopf, to add its flavors to the food.