Schwarzwälder Schinken

Black Forest ham is a variety of dry-cured smoked ham produced in the Black Forest region of Germany. In 1959, Hans Adler from Bonndorf pioneered manufacturing and selling Original Black Forest ham by retail and mail order. Since 1997, the term Black Forest ham has been a Protected Geographical Indication in the European Union, which means that any product sold in the EU as Black Forest ham must be traditionally and at least partially manufactured (prepared, processed or produced) within the Black Forest region in Germany. However, this designation is not recognized outside the EU, particularly in Canada and the United States, where commercially produced hams of various types and quality are marketed and sold as Black Forest ham. Raw ham is salted and seasoned with garlic, coriander, pepper, juniper berries and other spices. After curing for two to three weeks, the salt is removed and the ham aged an additional two weeks. It is then cold-smoked using "local conifers and sawdust" at around 25 °C (77 °F) for several days. It then ripens in an air-conditioned room for several weeks, becoming almost black on the outside and acquiring much of its distinctive flavor.

Source: Wikipedia