Showing all 14 results

Black Forrest Ham 250/G

612.50

Why are they called Black Forrest Ham?
In Europe, deli meat manufacturers may only sell Black Forest ham if the ham comes from and is manufactured in the Black Forest region in Germany. … It is during this period which the ham develops its trademark black skin. Though the ham may look bad, the black skin is actually what gives it its distinctive flavor.

EXTRA INFORMATION
Boiled potatoes are a traditional German side for Black Forest ham, but German potato salad is more flavorful. Combine cooked potatoes with crisp bacon and sauteed onions and finish the dish with a sour sauce tempered by sugar.

Farmers Ham 1/KG

890.00

Why are they called Farmers Ham?
The modern word “ham” is derived from the Old English ham or hom meaning the hollow or bend of the knee, from a Germanic base where it meant “crooked”. It began to refer to the cut of pork derived from the hind leg of a pig around the 15th century.

EXTRA INFORMATION
They can also be a good replacement in the absence of Prosciutto. These slices are an excellent addition to light snacks, they beautifully top a toasted sliced bread, mix well in savory ham & cold cut platters, a great partner to bagels and any other dish in European cuisine.

Forrest Ham 200/G

225.00

Why are they called Forrest Ham?
A boneless ham made from the thigh and rump of a pig or boar, Black Forest Ham enjoys “Protected Designation of Origin” status in the European Union. This means that if a product is sold anywhere in the EU as “Black Forest Ham,” it must legally have been produced in the Black Forest region of Germany.

EXTRA INFORMATION
Boiled potatoes are a traditional German side for Black Forest ham, but German potato salad is more flavorful. Combine cooked potatoes with crisp bacon and sauteed onions and finish the dish with a sour sauce tempered by sugar.

Forrest Ham 500/G

445.00

Why are they called Forrest Ham?
A boneless ham made from the thigh and rump of a pig or boar, Black Forest Ham enjoys “Protected Designation of Origin” status in the European Union. This means that if a product is sold anywhere in the EU as “Black Forest Ham,” it must legally have been produced in the Black Forest region of Germany.

EXTRA INFORMATION
Boiled potatoes are a traditional German side for Black Forest ham, but German potato salad is more flavorful. Combine cooked potatoes with crisp bacon and sauteed onions and finish the dish with a sour sauce tempered by sugar.

Glazed Ham 500/G

445.00

Why are they called Glazed Ham?
The best glaze for a baked ham contains either honey, brown sugar, or maple syrup. The saltiness from the ham and the sweetness for the glaze complement each other so well, that either of those ingredients makes for a pretty special glaze.

EXTRA INFORMATION
After opening, the ham will keep for between 12 to 16 days if stored correctly (see point 7 above) in the fridge.

Honey Ham 200/G

275.00

Why are they called Honey Ham?
The modern word “ham” is derived from the Old English ham or hom meaning the hollow or bend of the knee, from a Germanic base where it meant “crooked”. It began to refer to the cut of pork derived from the hind leg of a pig around the 15th century.

EXTRA INFORMATION
To maximize the shelf life of cooked ham for safety and quality, refrigerate the ham in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, the cooked ham will last for 3 to 4 days in the refrigerator.

Mortadella / Pistacho 250/G

362.50

Why are they called Mortadella / Pistacho?
Classic Mortadella, imported from Italy, is made with 100 percent pork and studded with pistachios. The FDA finally lifted its ban on this famous Italian meat. Silky in texture, this mortadella is slightly sweet, not too fatty, and uniformly pink in color.

EXTRA INFORMATION
Mortadella is a truly versatile product: it can be a simple appetizer (antipasti) or a part of the main course, for example, as a stuffing in pasta ripieno. You could also mix mortadella with eggs and vegetables to prepare frittata. Locals would often put a slice of mortadella on a warm tigella.

Mortadella /Olive 250/G

362.50

Why are they called
Mortadella (Italian pronunciation: [mortaˈdɛlla]) is a large Italian sausage or luncheon meat (salume [saˈluːme]) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig).

EXTRA INFORMATION
Mortadella is a truly versatile product: it can be a simple appetizer (antipasti) or a part of the main course, for example, as a stuffing in pasta ripieno. You could also mix mortadella with eggs and vegetables to prepare frittata. Locals would often put a slice of mortadella on a warm tigella.

Parma Ham 500/G

1,100.00

Why are they called Parma Ham?
Parma ham — prosciutto di Parma — is a type of Italian raw, salted and dried ham, produced in the Parma region. … The original Parma ham has been granted the Protected Designation of Origin-label, the “PDO”, given to regional foods by the European Union in order to protect them from any usurpation or imitation.

EXTRA INFORMATION
The hams are made from the rear haunches of the pig; The curing is controlled carefully so that the ham absorbs only enough salt to preserve it.

Prosciutto Ham 500/G

550.00

Why are they called Prosciutto Ham?
Prosciutto is the Italian word for ham. In the United States, the word prosciutto is used to describe an uncooked, dry-cured ham, which is called prosciutto crudo in Italian whereas baked ham is referred to as prosciutto Cotto.

EXTRA INFORMATION
Prosciutto is a sweet, delicate ham. The word is the Italian for ham, but it is widely used to describe various seasoned and cured air-dried hams. … ‘Prosciutto Cotto’ is cooked and ‘prosciutto Crudo’ is raw, air-dried pork (although safe and ready to eat thanks to the curing process).

Smoke Ham 250/G

197.50

Why are they called Smoke Ham?
The modern word “ham” is derived from the Old English ham or hom meaning the hollow or bend of the knee, from a Germanic base where it meant “crooked”. It began to refer to the cut of pork derived from the hind leg of a pig around the 15th century.

EXTRA INFORMATION
Spiral or non-cut are both great choices. Spiral cut hams will smoke up a bit faster, save you the trouble of slicing, and add more flavor in between the meat layers.

Turkey Ham 250/G

372.50

Why are they called Turkey Ham?
Turkey ham is produced from turkey meat such as cured turkey thigh meat and other meat from the animals, which can be machine-deboned. Contrary to the product’s name, turkey ham products do not contain any ham or pork products. … Turkey ham is sometimes flavored to resemble the flavor of ham.

EXTRA INFORMATION
In fact, most ham that is sold to consumers is already cured, smoked, or baked. As deli meat, it can be eaten right out of the refrigerator, but other hams are typically reheated for improved flavor and texture. You can also buy fresh ham, and it would have to be cooked prior to eating.

Turkey Ham Pepper 500/G

895.00

Why are they called Turkey Ham Pepper?
Turkey ham is produced from turkey meat such as cured turkey thigh meat and other meat from the animals, which can be machine-deboned. Contrary to the product’s name, turkey ham products do not contain any ham or pork products. … Turkey ham is sometimes flavored to resemble the flavor of ham.

EXTRA INFORMATION
Three slices of ham (84 grams) have around 150 calories and 7.5 grams of fat. In comparison with a similar portion of turkey breast without the skin, the turkey breast is significantly leaner than the ham slices.

Uncook Ham 500/G

233.00

Why are they called Uncook Ham?
The modern word “ham” is derived from the Old English ham or hom meaning the hollow or bend of the knee, from a Germanic base where it meant “crooked”. It began to refer to the cut of pork derived from the hind leg of a pig around the 15th century.

EXTRA INFORMATION
Ham should be stored tightly wrapped to prevent the meat from drying out due to exposure to air. Whenever possible, leave the ham wrapped in its original package to minimize the handling of the meat. If the original package is open, rewrap tightly in plastic wrap, foil, a leak-proof bag, or place in an airtight container.