This is a real wood smoked bacon made from small chunks of beech wood. It is important to note that the fat in Black Forest ham is unsaturated, which means it contributes to the development of cholesterol, which improves heart health. When cured ham is preserved in a celery juice-sea salt mixture, nitrites naturally occur, resulting in a less toxic solution. Black Forest ham is a smoked, boneless, German ham that has blackened skin and is well-rounded in flavor with a hint of smokyness. For hot or cold dishes, cook ham in a casserole or lightly reheat it in butter or olive oil. The Black Forest seasoning is made up of salt, pepper, garlic, coriander, and juniper berries.
It is a ham that is traditionally made in the Black Forest region of Germany and is preserved. So, what exactly makes Black Forest bacon so special? Let’s take a look. By combining the right ingredients and techniques, the bacon is able to achieve a unique, deliciously smoky flavor that is unlike any other bacon you’ve ever tried. The curing process and the smoking technique used to make Black Forest bacon are what truly make it stand out. It has a strong smoky flavor with hints of cloves, juniper, and other spices that make it a favorite among bacon lovers around the world. Black Forest bacon is a unique and flavorful type of bacon made from pork belly that has been cured and smoked in the Black Forest region of Germany.