John Myers
It is characteristic of the production of Westphalian ham that the tubular bones remain in the meat. This gives it its special aroma. The ham is salted by hand and repeatedly turned and rearranged over a period of several weeks before it dries in special curing rooms for at least six months. Some Westphalian hams are smoked cold over beech wood towards the end of the maturing period.
This type of production gives Westphalian ham its characteristic dark red color and yellow rind, as well as its typical hearty taste. Before it goes on sale, the ham is removed from the bone.
The Westphalian ham on the bone is in the European register of protected designations of origin and protected geographical indications. This means that it has to be made in Westphalia. However, the meat can also come from other regions. Quality plays an important role in the selection.
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