A typical smoked ham is usually prepared using apple, hickory, or oak wood. The skin of black forest ham is delicately charred, and it has a mild, smoky flavor. The dark edge is caused by a number of spices that were used before smoking. Black Forest ham is then smoked over pine or fir.
Its namesake ham is renowned for its lightly smoky flavor and delicately blackened skin. That dark edge comes from spices applied prior to smoking. Salt, garlic, coriander, juniper and pepper to name a few. The entire process of smoking a Black Forest ham over pine or fir can take up to three months. It is a very moist ham, and the types of wood used to smoke it greatly contribute to its distinctive flavor.
In any of our meats, we never use artificial flavors or colors. In fact, all of our meats are free of MSG, fillers, and gluten. Our meats’ genuine, rich flavor is a result of this tradition and attention to detail.
It is smoked over wood from hickory, apple, walnut, and oak trees, though less frequently. Virginia ham is patiently cured for a year or more and has a slightly milder flavor than Black Forest ham.
Schwarzwald, also known as The Black Forest, is a lush, forested mountain range in southwest Germany. Its name is pronounced [shvahrts-vahlt]. This wooded area is bordered to the west and south by the Rhine valley, which features gorgeous foothills and pastures.
Some of our favorites are these Hot Ham and Swiss Sandwiches and Savory Breakfast Cups, which pair a smooth and smoky Gouda with the lovely edged Black Forest ham. It too showcases the that beautiful edge. The mild, smoky, traditional Black Forest flavor is the ideal complement to the nutty notes of the Swiss cheese.
A typical smoked ham is usually prepared using apple, hickory, or oak wood. The skin of black forest ham is delicately charred, and it has a mild, smoky flavor. The dark edge is caused by a number of spices that were used before smoking. Black Forest ham is then smoked over pine or fir.
Signature Smokehouse Bologna is smoked to flavor perfection. It has the rich, smoky flavor of a fine ham or turkey breast once it has been removed from the smoker. Serve it with cheese and crackers for a light snack or consume it as a sandwich. You can enjoy the flavor without all the trappings of a sub because it is so rich.
Traditionally, the smoke is produced by burning a variety of hardwoods, including hickory. The type of wood used to smoke the turkey and ham with applewood comes from apple trees. This can give the meat a flavor that is a little bit sweeter and richer than smoke from other types of wood. Look for applewood meats with the Bar-S Foods label on them if you want to enjoy such high-quality foods at reasonable prices.
If you’re like most people, you enjoy eating, but you don’t mind staying in the dark when it comes to learning how or where it was produced. While there is nothing wrong with not caring about the origin of your food, you might be denying yourself a full food experience if you do so. Some foods are as historically significant as they are delicious, and you might find that the more you learn about them, the more you enjoy your meals.
Bologna has a bad reputation and is frequently called “kids lunch meat.” People who think that sausage is only for kids have obviously never tried Bar-S’s Signature Smokehouse Bologna.
A type of dry-cured, smoked ham is the original Black Forest ham. Usually, it takes three months to complete a production from beginning to end. The raw ham is first salted and spiced in the preparation of this deli favorite with pepper, garlic, juniper berries, coriander, and other ingredients. After the meat has been curing for two weeks, the salt is then removed. The meat is aged for an additional two weeks after the salt has been removed.