All our smoked meats take quite a long time to prepare. If we run out of them, we can only wait until the next lot is completely marinated and smoked and mature enough to go on sale.

Good things take time.

 
 

 


Blackforest Ham

Made the traditional Blackforest way. Blackforest Ham is dry cured over several weeks to get as much as possible moisture out of the meat. The nicely trimmed pork legs are than slowly cold smoked for at least one week. Thinly sliced Blackforest Ham, served with melon or grapes make a sensational Entré. It also goes very well with cheese and crackers and is sensational on sandwiches.

$44.95/kg

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Smoked Speck

Smoked Speck is a dry cured and smoked pork belly. The thickness of the meat requires curing for only about 8 days and a 2 day smoke. It looks like streaky bacon but the flavor is delicately amazing . Chopped smoked speck adds a wonderful flavor to all your pasta dishes, Pizzas and salads.

$35.95/kg

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Lachsschinken

Lachsschinken is a dry cured and smoked Ham made of the eye of the pork loin.
It shouldn't be cured too long - it can't be too salty.
It shouldn't be smoked too long - it can't be too dry.
Lachsschinken is therefore a very tender meat for sandwiches or for entrés.

$46.95/kg

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Tiroler Schinken

The Tiroler Schinken is a dry cured and smoked Ham made of the pork rump and has a rim of fat on top. It is marinated in Red Wine and Garlic, which create some truly spectacular flavors.

$44.95/kg

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Smoked Beef

Our smoked Beef is a dry cured and smoked beef ham made of the well trimmed beef knuckle cut. It is also made the traditional Blackforest way. Three weeks in marinade - one week in the smokehouse. Blackforest Beef is an excellent entré with melon, grapes or your other favorite nibbles. Very nice on sandwiches and with cheese, or to enhance the flavor of your favorite dishes.

$48.95/kg

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