The typical dark exterior of the Black Forest Ham comes from smoke as well as a mixture of salt and spices, including garlic, sugar, and juniper berries. This delicious ham is slowly cold smoked over pine chips and cured for up to 6 months to create a rich color and mild, smoky flavor. Since 1996 the German Abraham company has had its own factory in the Black Forest town of Schiltach, between the North and the Baltic Seas. It is in this lush countryside environment that the Original Black Forest ham is smoked over pinewood according to the traditional method of production.
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