(or Ammerländer Knochenschinken
) is a smoked, dry-cured ham
from the Ammerland
area of North Germany
and is protected under EU law with PGI
In the production, the raw meat is cured for three weeks by rubbing with a dry mixture of sea salt
and brown sugar, and sometimes a spice mixture of juniper, pepper and allspice.
After this curing, the ham is then cold-smoked over beechwood for several weeks, and then aged for a period of up to two years.
There is also an unsmoked version.