John Myers
Ham production in Schleswig-Holstein looks back on a long tradition. A famous example is the Holsteiner Katenschinken, which develops its flavor with the help of centuries-old manufacturing processes. It is first salted with the bone and then dry-cured and finally smoked.
Due to the high humidity, hams in Schleswig-Holstein cannot be air-dried. Therefore, it is then smoked in beech wood smoke for several weeks. Beech trees are particularly widespread in the far north – the ham here is therefore closely rooted in the region. Fresh air is also regularly supplied to him during smoking.
The ham can then fully develop its unique, characteristic aroma during the subsequent maturing process. The flesh is juicy and tender and has a taste that is mild on the one hand and hearty, aromatic and sweet on the other. The cap, the high-fat cut of ham, has a nutty flavor. The flower has a lower fat content. Finally, the pape is the highest quality piece of ham.
The ham can be used in many ways. It is often used as a hearty topping for bread, for example. The meat of the Pape is traditionally served with fresh asparagus. Holsteiner Katenschinken now bears an EU seal that distinguishes special, geographically protected food – in this case from Schleswig-Holstein.
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