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.

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Ham

Types of ham	Ammerländer Schinken 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

Misc.	List of smoked foods

Ham Category:Ham Portal:Food

Ammerländer Schinken

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