Ammerländer Schinken – or Ammerländer Knochenschinken – is a type of dry-cured and smoked ham produced in the Ammerland Rural District of North Germany. Ammerländer Knochenschinken contains the bone, is heavily spiced and has a dark smoked color. Ammerländer Schinken is boneless, lightly spiced and lightly smoked. Historically, the ham was made from Ammerländer Edelschwein, a local breed of pigs. Today, the ham can also be made from pigs bred or fattened in the Ammerland Rural District.[1] Both types of ham have PGI status under EU law.[2]
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.
The oldest Ammerland ham smokehouse was founded in 1748 in Apen. It is now a museum named the Ammerländer Schinkenmuseum.[3]
See also
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References
edit- ^ "COUNCIL REGULATION (EEC) No 2081/92 APPLICATION FOR REGISTRATION: Art. 5 ( ) Art. 17 (χ)". European Commission. 11 September 1996. Retrieved 26 June 2024.
- ^ "Ammerländer Schinken / Ammerländer Knochenschinken". eAmbrosia: the geographical indications register. European Commission. Retrieved 26 June 2024.
- ^ "The Schinkenêum". Apen Touristik. Retrieved 26 June 2024.
External links
editEuropean Commission: Geographical indications and quality schemes explained
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