Our natural shape Black Forest Ham is made with the recipe Ferdinand Schaller used when he introduced the style to America, but the uncommon shape also has a delicious impact on the finished product. With more surface area on this ham, there is more exposure to smoke during the smoking process, giving the ham a darker color. The smaller size also allows the smoked flavor to penetrate deeper into the meat so the flavors become much more intense. Finally, the shape alone is sure to make Schaller & Weber Natural Shape Black Forest Ham stand out at any deli counter.
We use closely-trimmed pork shoulder that`s rubbed with salt and chili pepper, then slow-aged and air-dried for at least 45 days to bring out its full tenderness and fragrance, complemented by a spicyÂ finish. To View Product Data Sheet For This ItemÂ CLICKÂ HERE.
The King of Italian dry cured hams, Prosciutto di Parma is a highly controlled product, produced under strict Italian law which governs the size of leg to be used, where the legs come from, and what the hogs eat, among other strict considerations. Once the leg has been selected, it undergoes a salting stage that last for a few weeks. Next it is cleaned off to begin the curing process, which occurs in humidity and temperature controlled rooms replicating the fall, winter and spring seasons. This slow process is closely monitored to ensure that the legs are properly cured and that the end product measures up to the high standards established by Italian law. Prosciutto di Parma has an attractive rosy coloring, distinctive mild and delicate flavor, and a velvety smooth texture. It is a sophisticated, ready-to-eat and highly nutritious addition to any snack or meal. Enjoy a variety of meals including sandwiches, pastas and soups.
To View Product Data Sheet For This ItemÂ CLICKÂ HERE.