Black Forest ham
E89913
Black Forest ham is a traditional German dry-cured, smoked ham from the Black Forest region, prized for its dark exterior, distinctive smoky flavor, and protected regional designation.
Aliases (1)
Statements (51)
| Predicate | Object |
|---|---|
| instanceOf |
dry-cured ham
→
regional food specialty → smoked ham → |
| countryOfOrigin |
Germany
→
|
| curingIngredient |
coriander
→
garlic → juniper berries → pepper → salt → spices → sugar → |
| hasCharacteristic |
dark almost black rind
→
intense smoky aroma → long shelf life → |
| hasColor |
dark exterior
→
reddish interior → |
| hasFlavor |
salty
→
smoky → |
| hasFoodOrigin |
Black Forest region of Germany
→
|
| hasProtectedStatus |
Protected Geographical Indication
→
|
| hasProtectedStatusAbbreviation |
PGI
→
|
| hasTexture |
firm
→
|
| isCommonlySoldAs |
boneless ham
→
pre-sliced packaged meat → whole bone-in ham → |
| isDifferentFrom |
Prosciutto di Parma
→
Serrano ham → country ham → |
| isMadeFrom |
hind leg of pig
→
pork → |
| locatedInTheAdministrativeTerritorialEntity |
Baden-Württemberg
NERFINISHED
→
|
| productionMethod |
air drying
→
cold smoking → dry curing → |
| regionOfOrigin |
Black Forest
→
|
| regulatingBody |
European Union
→
|
| requiresProductionArea |
Black Forest region for smoking and processing
→
|
| servingSuggestion |
served cold
→
sliced thin → |
| typicalCuringTime |
several weeks
→
|
| typicalFatContent |
moderate
→
|
| typicalMaturationTime |
several months
→
|
| typicalSmokingFuel |
fir wood
→
sawdust → spruce wood → wood chips → |
| typicalSmokingTime |
several days
→
|
| usedInDish |
breakfast platters
→
charcuterie boards → salads → sandwiches → |
Referenced by (2)
| Subject (surface form when different) | Predicate |
|---|---|
|
Protected Designation of Origin
("Prosciutto di Parma")
→
|
exampleOfProduct |
|
Black Forest
→
|
knownFor |