How to store: May be refrigerated up to 21 days; How to serve: May be eaten as is; One of our bestsellers. © Copyright 2020 VINCENZO's. The Schutzgemeinschaft Westfälische Schinken- und Wurstspezialitäten e. V. warmly invites you to do this. Do not cook; the process of curing and smoking the ham makes the meat ready to eat as is. The German Deli & Grocery hours: Tuesday - Friday 10 am to 5 pm A true alpine rarity, as awe-inspiring as the mountains it calls home. Can also be frozen for up to 2 months. -. Additional Item. Westphalian is a rounder, softer piece of ham, and the least dry of our three varieties. A general treatise of husbandry and gardening. London: Printed for T. Woodward,and J. Peele, 1726. Westphalian is a rounder, softer piece of ham, and the least dry of our three varieties. Average weight is 3 lbs. Westphalia is a region that is home to numerous culinary specialities. Defrost slowly in refrigerator; once thawed, ham will stay fresh for up to 8 weeks. This thinly sliced smoked beef originating in the the mountains of Switzerland has become a sought-after delicacy throughout Germany. Shipped: Fresh Approx. Zungenwurst (Blood Tounge) Schwartenmagen (Head Cheese) Description. Black Forest Salami Mailaender Salami German Salami Italian Salami Hungarian Salami and Much More! You can be exposed to BPA when you consume foods or beverages packaged in these containers. All our varieties of hams keep well and shouldn’t be cooked, making them excellent options to take along on trips. We do not sell personal information, but it may be shared with third parties for certain business purposes. The Boston Cooking School Cook Book. Unfortunately, your shopping bag is empty. Westphalian Ham For more information regarding the FDA's views, visit Hausmacher Lebwurst All Rights Reserved. “As to the Feed of their Swine, I saw no difference between their Feed and ours here; if any have the Preference, I believe the English, and our Bacon would be full as good, if not better than the Westphalia, if cured alike.” — John Warner (of Rotherhithe, London) to Richard Bradley (c.1688 to 1732). Tellersulz Westphalian Ham #551. Mailaender Salami Average weight is 3 lbs. The meat is rindless and bright pink, with a mild smoked flavour. Finest imported dry-cured ham (Prosciutto). You can return or exchange eligible items up to 14 days from the date your order was delivered as long as “To the Privy Seal, and sealed; so home at noon, and there took my wife by coach to my uncle Fenner’s, where there was both at his house and the Sessions, great deal of company, but poor entertainment, which I wonder at; and the house so hot, that my uncle Wight, my father and I were fain to go out, and stay at an alehouse awhile to cool ourselves. In “Bradley, Richard. Fresh Bratwurst. Tuesday - Friday 10 am to 5 pm The upper Hole must not be too big, because the Closet must be always full of Smoke, and that from Wood Fires; for Coal, or Turf, or Peat Smoke, I apprehend will not do so well. Westphalian Ham was mentioned by Fannie Farmer. To make the ham, the meat is allowed to stand with a salt cure for 5 weeks, then for 4 to 5 weeks cold-smoked from smoke from a fire of beechwood … German Potato Salad Fleischsalat Wurst Salat and Much More! An association, “Schutzgemeinschaft westfälische Schinken & Wurstspezialitäten e.V.” was formed in 2004 to apply to the EU for recognition and protection of the ham. It will include the Kassler Rippchen (Smoked Pork Chops) 1721. You can email our support team directly Please note that weight is approximate. Whether by bike, horse, car or Shank's pony, there are countless opportunities for visitors to experience the diversity of the region during a trip through Westphalia, the Land of Ham, and enjoy its culinary pleasures. Love this item to revisit it later. Then back again and to church, my father’s family being all in mourning, doing him the greatest honour, the world believing that he did give us it: so to church, and staid out the sermon, and then with my aunt Wight, my wife, and Pall and I to her house by coach, and there staid and supped upon a Westphalia ham, and so home and to bed.” — Samuel Pepys. Will keep without freezing; it will only air dry in refrigerator. Due to the Thanksgiving holiday, orders placed AFTER 11/15/20 will not ship out until the week of 11/30/20. For any customer services inquiries please Westphalian Style Ham $ 11.35. can vary widely depending on the merchant and type of product. Web Design and Content Management by REM Web Solutions. The meat is rindless and bright pink, with a mild smoked flavour.To make the ham, the meat is allowed to stand with a salt cure for 5 weeks, then for 4 to 5 weeks cold-smoked from smoke from a fire of beechwood and juniper. Brandt Meats has … The ham is aged for about 6 months in total. Brandt Meats has continued this tradition, with our Westphalian Ham, (8:30-9:30 Dedicated Hour for Seniors & Most Vulnerable). Slice as thin as possible with a meat slicer, or if you don’t have a slicer, cut off a 1-2” piece of ham, lay it flat, and cut thin slices with a sharp knife. Jar lids and bottle caps may also contain BPA. Salami. ): 1. Luckily it’s one of the regional specialties Ferdinand Schaller mastered … Bierschinken Tiroler Speck. “Friend Bradley, Thy Favour of the 30th ult. Weight: 1 1/2 - 2 lbs. While US "Black Forest ham" is cooked (and a misnomer), the original Black Forest ham is a Rohschinken (dry-cured, prosciutto). Hams need air circulation, and keep best when wrapped in paper towel. Fleischkaese  with Onions Otherwise, leave unopened in vacuum-sealed packaging. Zwiebelmettwurst If the ham is going to be sold boneless, the bone is removed when the total processing time is between 2 to 3 months. Category: Charcuterie. Wednesday & Thursday 4:00pm until closed Cost. Weight: 1 1/2 - 2 lbs. Cut in very thin slices for serving.” — Fannie Merritt Farmer. Fleischkaese Bavarian Style, Teewurst Description . The time it takes for a package to ship package. “The Manner of Salting is no other than as we salt Meat in common; sometimes they use our Newcastle Salt, or St. Ubes, or Lisbon Salt, and a Salt that’s made at Nuremberg (not so good as Newcastle) made from Salt Springs; in those Parts they do not salt their Bacon or Beef so much as we do in England, because the Smoke helps to Cure, as well as the Salt; for I have seen when dry’d Flesh hath no hang’d long enough in the Smoke, it would be green within, when if it had hung its Time, it would have been red quite through; for as the Smoke penetrates, it cures the Flesh, and colours it red without any Salt-Petre, or any other Art.