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and fresh spices
and BIG on black pepper
1 jar of Honey
and orange zest
1 jar of honey
Landrauchschinken Subscription and fresh spicesWe cure these loins for 18 days, soak them in burnt sugar, flavor them with a touch of juniper and rosemary and then smoke them over apple and hickory wood. Sometimes called "European style bacon" we love to serve this "Swiss Country Smoked Ham" just like prosciutto. Just remove the skin, thinly slice, and you'll be transported to the Swiss Alps! Average weight is 3. 5lbs Good Food Award Winner
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