Ammerländer Schinken

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.

See also

• List of smoked foods

References

Ham
Types of ham	Ammerländer Schinken Anfu ham Bayonne ham Black Forest ham Chipped chopped ham Country ham Elenski but Gammon 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 Westphalian ham
Ham dishes	Croque-monsieur Christmas ham Fläsklägg med rotmos Ham salad Ham sandwich Ham and cheese sandwich Ham and egg bun Limerick ham Stuffed ham
Related articles	Bacon Charcuterie Dried meat List of dried foods List of smoked foods Salumi Sausage Turkey ham
Ham Category:Ham Food portal