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Black Forest Ham (The Real Stuff)


read 2993 times • 18 replies • posted 10/19/2012 11:28:59 AM

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pellegjr 395:16
Just tried some of this and good God is that stuff good: deep and rich like the best prosciutto but with an incredible and potent smokiness that blew my mind. Going to have some tonight with a glass of Schlenkerla Marzen, any suggestions for accoutrement for the ham?

Cheers
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3fourths 7976:1270
anything with strong acid will pair well with fatty food. fats + acids = mmm.
10/19/2012 11:32:39 AM

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pepsican 1444:46
If itís the super thin fatty stuff like Iím thinking, just do what you do with prosciutto. Wrapped in melon, wrapped around grissini, serve on a plate with a few cheeses, etc.
10/19/2012 11:32:41 AM

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pellegjr 395:16
Thanks for the suggestions fellas; Iím leaning towards a few slices on a thin piece of good rye with a bit of brown mustard, maybe some cornichon on the side. Iím getting hungry.
10/19/2012 1:11:31 PM

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McWorta 571:106
Polish gherkin, in a sweet sour vinegar marinade with lots of onions and pepper and the lot in the glass. Together with the ham - well that is just completing your evening!
10/31/2012 10:57:41 AM

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GT2 8354:585
Where does one procure such yummy black forest ham?
10/31/2012 11:08:23 AM

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pepsican 1444:46
Originally posted by GT2
Where does one procure such yummy black forest ham?


Try google bro
10/31/2012 11:22:21 AM

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cheap 4004:158
Schwartz Ham?
10/31/2012 2:23:42 PM

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NobleSquirrel 3437:209
Whereíd you get it from? Is it actually German? When Iíve picked some up locally from the butcher, itís generally not super smoky, more like a kiss. Cut paper thin, itís great. Also great stuff, if you can find it, is Speck. I should probably go ham shopping...
10/31/2012 2:37:32 PM

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pellegjr 395:16
It is German; Iím lucky enough to live near one of the best international markets in the country and they get some amazing stuff. Really stong smoke, to the point where I can smell it on my fingers still the next morning. Delicious but a little goes a long way.
10/31/2012 6:07:30 PM

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DerWeg 1492:38
Tyrolean Speck is cured, as is all Schinkenspeck. All these smoky German meats go great with Holzofenbrot (wood oven baked bread) and the mentioned Schlenkerla.
10/31/2012 9:00:56 PM

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