Ammerländer Schinken
Ammerländer Schinken – or Ammerländer Knochenschinken – is a type of dry-cured (and normally smoked) ham produced in the Ammerland area of North Germany. It has PGI status under EU law.
The raw meat used in its production is cured for three weeks by being rubbed with a dry mixture of sea salt and brown sugar, and sometimes a spice mixture of juniper, pepper and allspice. The ham is then cold-smoked over beechwood for several weeks, and finally aged for a period of up to two years.
„Ammerländer Schinken“ is a protected geographical indication.
The oldest Ammerland ham smokehouse was founded in 1748 in Apen. Now it also consist a museum.
See also
Food portal
- List of hams
- List of smoked foods
References
- v
- t
- e
Ham
- List of hams
- Ammerländer Schinken
- Anfu ham
- Bayonne ham
- Black Forest ham
- Chipped chopped ham
- Country ham
- Elenski but
- Gammon
- Jamón serrano
- Jamón ibérico
- Jinhua ham
- Lacón Gallego
- Njeguški pršut
- Presunto
- Prosciutto
- Prosciutto di Parma [it]
- Prosciutto di San Daniele [it]
- Prosciutto di Modena [it]
- Prosciutto toscano [it]
- Prosciutto Veneto Berico-Euganeo [it]
- Prosciutto di Carpegna [it]
- Prosciutto amatriciano [it]
- Prosciutto di Norcia [it]
- Prosciutto di Sauris [it]
- Crudo di Cuneo
- Valle d'Aosta Jambon de Bosses
- Rugao ham
- Smithfield ham
- Speck
- Westphalian ham
- Xuanwei ham
Food portal
Category: Ham
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e
 | This German cuisine-related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e
