Westphalia ham



  • A brine-cured boneless ham made from pigs fed on acorns. They are well rested before slaughter and completely desanguinated by massaging the meat. The pork is dry-salted for 2 weeks, immersed in a 20 per cent brine for a further 2 weeks and cold-smoked over ash and beech wood with juniper berries for up to 5 weeks. Served raw in very thin slices.