Vincenzo's

Westphalian Ham


The original Westphalian Ham is made from the hind leg of pigs allowed to graze on acorns in the Westphalia (Westfalen) forest in Prussia, Germany. The meat is rindless and bright pink, with a mild smoked flavour.

To make the ham, the meat is allowed to stand with a salt cure for 5 weeks, then for 4 to 5 weeks cold-smoked from smoke from a fire of beechwood and juniper.

 

Brandt Meats has continued this tradition, with our Westphalian Ham

 

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