Alpenschinken

History of Alpenschinken

Originating from the picturesque Alpine regions of Austria and Switzerland, Alpenschinken is a cherished delicacy known for its deeply savory flavors and tender texture. Traditionally, this cured ham is produced using age-old methods passed down through generations. It is often prepared during the autumn months, utilizing locally sourced ingredients, and air-dried in the crisp mountain air, which imparts a unique flavor profile that is both robust and nuanced.

The name "Alpenschinken" literally translates to "Alpine ham," and it is often compared to other European hams like Italian prosciutto or Spanish jamón, yet it holds its own distinct place in culinary traditions. While it was once a staple for mountain farmers and their families, today, it is enjoyed by food enthusiasts around the world. Typically served thinly sliced, it is a versatile ingredient that can be savored on its own, or paired with cheese, bread, or fruits.

Ingredients

• Pork leg (approximately 5 kg)
• Sea salt (300 grams)
• Black pepper (50 grams, freshly ground)
• Juniper berries (20 grams)
• Garlic (5 cloves, minced)
• Bay leaves (5 leaves)
• Thyme (5 grams, dried)
• Rosemary (5 grams, dried)
• Sugar (50 grams)

Preparation

Preparation of pork leg for Alpenschinken demands patience and precision, essential in achieving its signature taste and texture. Begin by ensuring the pork leg is trimmed of excess fat but still retains a moderate layer, which aids in flavor development. Clean and pat it dry with a kitchen towel.

To make the curing blend, combine sea salt, black pepper, crushed juniper berries, minced garlic, crumbled bay leaves, thyme, rosemary, and sugar in a large mixing bowl. The aroma at this point is invigorating, giving a hint of what's to follow.

Rub this mixture generously over the entire surface of the pork leg, massaging it firmly into the meat. This ensures the flavors penetrate deeply, setting the foundation for the curing process which typically lasts between 3 to 4 weeks.

Curing Process

Once the curing blend has been applied, place the pork leg into a sealable container or vacuum seal it in a bag, ensuring no air pockets are present. Store it in a cool, dry place such as a pantry or cellar, ensuring the temperature stays constant at around 4°C to 8°C. During this period, the salt mixture will draw out moisture, while the meat gradually absorbs the spices' flavors, until it's prepared for air-drying.

It's crucial to turn the leg every few days to ensure even distribution of flavors and consistent curing. This attention to detail reaffirms the artisan nature of Alpenschinken, which is essential to achieving its exquisite taste.

Cooking Process

After curing, the next significant stage is air-drying, which can last an additional 3 months, depending on the climate and desired level of dryness. Hanging the meat allows it to naturally mature, preserving it for longevity and further concentrating the flavors.

This phase should take place in a well-ventilated area, where the temperature is stable around 10°C to 15°C, mimicking the alpine air environment as much as possible. The leg should be suspended with butcher’s twine, ensuring complete airflow around the meat.

Throughout the process, routinely check the Alpenschinken to monitor its progress, looking for a firm texture and reduction in weight. This weight loss is indicative of successful moisture removal, which enhances the ham's rich umami character.

How to Enjoy Alpenschinken

As soon as the drying period completes, you will have a beautifully matured pork leg transformed into Alpenschinken. To serve, slice it thinly to accentuate its delicate texture, using a sharp carving knife or a professional-grade slicer.

Alpenschinken can be served as part of a charcuterie board, accompanied by an assortment of Alpine cheeses, crusty bread, and a variety of fresh fruits such as figs, apples, or grapes for contrasting sweetness. For a touch of tradition, pair it with a glass of full-bodied red wine, which complements the ham's savory notes.

Whether shared among family during festive occasions, or as a personal gourmet indulgence, Alpenschinken offers a timeless taste of alpine heritage, a true celebration of culinary craftsmanship that connects us to the mountainous pastures where it was originated.

Conclusion

Making Alpenschinken at home is a journey through both time and tradition, offering a rewarding venture for culinary enthusiasts who appreciate the deep, aromatic flavors of a classic European ham. With patience and dedication, the process from preparing the pork leg to finally slicing the air-dried masterpiece is a test of both skill and artistry in home curing.

As you savor each bite, allow your senses to transport you to the rolling hills and clear air of the Alps, basking in a feast that speaks to centuries of craftsmanship and cultural richness.