Landrauchschinken
We 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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Landrauchschinken
We 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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Description
We 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
