Westphalian ham
Westphalian ham (German: Westfälischer Schinken) is a ham produced from acorn-fed pigs raised in the forests of Westphalia, Germany.[1][2] The resulting meat is dry cured and then smoked over a mixture of beechwood and juniper branches.[1][3][4][2]
The hams are prepared for consumption solely by the process of smoking, which preserves them, and are typically eaten thinly sliced in their preserved state without additional cooking.[3][5][6][7][8]
Westphalian ham has been regarded as famous and as a delicacy food by some food writers.[3][4]
Contents
History
During his travels in Germany, Thomas Jefferson (April 13 [O.S. April 2] 1743 – July 4, 1826) documented the production of Westphalian ham and aspects of the hogs used to produce it.[1]
In the early 1900s, there were three varieties of Westphalia ham: kugel cut, boneless and rolled, and regulation ham.[9]
In the early 1900s, significant quantities of Westphalian ham were being exported from Germany into the United States.[3]
See also
References
- ↑ 1.0 1.1 1.2 Lua error in package.lua at line 80: module 'strict' not found.
- ↑ 2.0 2.1 The Encyclopedia of Healing Foods - Michael T. Murray, Joseph E. Pizzorno. p. 616.
- ↑ 3.0 3.1 3.2 3.3 Lua error in package.lua at line 80: module 'strict' not found.
- ↑ 4.0 4.1 Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit ... - Bee Wilson. p. 11.
- ↑ Processed Meats. p. 344.
- ↑ German Cooking - Marianna Olszewska Heberle. pp. 166-167.
- ↑ The Boston Cooking-school Cook Book - Fannie Merritt Farmer. p. 238.
- ↑ Handbook of Poultry Science and Technology, Secondary Processing. p. 218.
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
Further reading
- Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways - William Woys Weaver. pp. 44-45.
- Cassell's dictionary of cookery - Cassell, ltd. p. 1108.
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