Westfälischer Knochenschinken Recipe
Introduction to Westfälischer Knochenschinken
Westfälischer Knochenschinken, also known as Westphalian Ham, is a traditional German delicacy. Known for its rich flavor and artisanal production methods, the hams are typically dry-cured and aged for a distinct taste. Originating in Westphalia, a region in northwest Germany, the ham is often enjoyed in a variety of dishes or simply as an appetizer. Historically, this type of ham was a preserved meat product, allowing it to be stored and consumed over time, especially in winter when fresh meat was less available.
Ingredients
Key Ingredient Descriptions
The prime ingredient in our Pork Hind Leg is a well-sourced 5 to 7 kilograms piece which forms the base of the ham. Salt is critical for curing, while Pepper, Juniper Berries, and Bay Leaves bring flavor complexity. A bit of Sugar helps balance the salty notes, and Garlic offers aromatic depth.
Preparation
Step-by-Step Preparation
Step 1: Preparing the Pork
Start by trimming any excess fat from the Pork Hind Leg. This ensures the curing process penetrates the meat more effectively. Leave the bone intact for traditional flavor.
Step 2: Creating the Cure
In a bowl, mix salt, pepper, crushed juniper berries, crumbled bay leaves, a spoonful of sugar, and minced garlic. Thoroughly combine to create an aromatic cure mix.
Step 3: Applying the Cure
Rub the cure mix generously all over the pork hind leg. Ensure all surfaces are evenly coated. Place the cured meat in a non-reactive container and cover.
Step 4: Curing Process
Allow the ham to cure in a cool, dry place for 4-6 weeks. Turn the meat over once a week, redistributing the seasoning. During this period, the salt and other spices penetrate the meat, imparting flavor and preserving it.
Cooking and Enjoying
Cooking Instructions
After curing, rinse the pork hind leg to remove excess cure, then pat it dry. Hang your ham in a well-ventilated area for at least three months, allowing it to further dry and develop a strong, robust flavor.
Serving Suggestions
Once ready, Westfälischer Knochenschinken can be served thinly sliced as part of a charcuterie board, accompanying bread or cheese, or as an inclusion in cooked dishes such as pasta or salads. Enjoy with an aromatic Riesling or crisp lager for a traditional experience.
Don’t Forget the Time
Ensure to set a cooking timer during the drying period to track progress and maintain proper conditions.