Ammerländer Ham

Ammerländer Ham is made in Germany, in the Ammerland region between the Weser and Ems Rivers in the state of Lower Saxony.

To be called Ammerländer Ham, it must be produced in that region.

The ham is dry salted, and cured for 12 weeks, then hung to dry for 2 weeks.

Then it is smoked in a room with high humidity with smoke from beech and ash tree shavings, then aged further.

There is also an unsmoked version. Instead of being smoked, it is just further dry air-cured in a well-ventilated room, then aged further.

The ham has European PGI status, which is overseen by a group of producers called "Verein zum Schutz der Herkunftsbezeichnung Ammerlander." Per 100g: 26g protein, 10g fat, 240 calories
The oldest smoke house in the area is in Apen.

Also called:

Protected Geographic Indication

Air-Cured Ham, Ammerländer Ham, Ardenne Ham, Bayonne Ham, Black Forest Ham, Culatello, Cumberland Ham, Extremadura Ham, Farmer's Ham, Iberico Ham, Mangalica Ham, Marsh York Cure, Pikanto Ham, Prosciutto di Norcia, Prosciutto, Serrano Ham, Teruel Ham, Trevélez Ham, Vigezzo Ham, Westphalian Ham

Ardennes Dry Ham, Bradenham Ham, Brine-Cured Ham, Butt End Ham, Country Ham, Devilled Ham, Fresh Ham, Gammon, Ground Ham, Guijuelo Ham, Ham Steak, Ham, Irish Ham, Leoncini Roasted Ham, Limerick Ham, Los Pedroches Ham, Pannonia Ham, Spanish Ham, Suffolk Cure, Taylor Pork Roll, Wachholder Ham

Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Chitterlings, Crown Roast, Fore Hock, Gilt Hog, Ground Pork, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mett, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Cuts Illustrated -- North American, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork Stewing Meat, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Stewing Pork, Streak of Lean, Tasso, Ventrèche, Zampino

Affettati, Beef, Goat, Minced Meat, Offal, Poultry, Sausages, Sheep, Steak, Steak