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Extremely fine ham produced from pigs raised on acorns in Germany's Westphalia forest, Westphalian ham is cured before being slowly smoked over beechwood mixed with juniper branches. The combination of the gourmet diet, curing and smoking results in a dark brown, very dense ham with a distinctive, light smoky flavor. Connoisseurs consider these hams among the best.
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. An unsmoked version is now also made.
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.
If the ham is going to be sold boneless, the bone is removed when the total processing time is between 2 to 3 months.
The ham is aged for about 6 months in total. The ham does not need cooking.