Ammerländer Schinken

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Ammerländer Schinken – or Ammerländer Knochenschinken – is a type of dry-cured (and normally smoked) ham produced in the Ammerland area of North Germany. It has PGI status under EU law.

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.

References

Practically edible - Ammerlander Ham

v d e Ham

Types of ham	Ammerländer Schinken Bayonne ham Black Forest ham Chipped chopped ham Country ham Elenski but Jamón Jamón ibérico Jamón serrano Jinhua ham Lacón Gallego Njeguška pršuta Presunto Prosciutto Smithfield ham Speck Speck Alto Adige PGI Vallée d’Aoste Jambon de Bosses

Ham dishes	Croque-monsieur Christmas ham Ham salad Ham and cheese sandwich Ham sandwich

Topics	Dry-cured ham HoneyBaked Ham Turkey ham

Books and movies	Babe Jamón, jamón

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