Westphalian ham

Westphalian ham (German: Westfälischer Schinken) is a ham that was originally produced from acorn-fed pigs raised in the forests of Westphalia, Germany.^[1][2] The resulting meat is dry cured and then smoked over a mixture of beechwood and juniper branches.^[1][3][4][2]

The hams are prepared for consumption solely by the process of smoking, which preserves them, and are typically eaten thinly sliced in their preserved state without additional cooking.^{[3][5][6][7][8]}

Westphalian ham is famed as a delicacy.^[3][4]

During his travels in Germany, Thomas Jefferson documented the production of Westphalian ham and aspects of the hogs used to produce it.^[1]

In the early 1900s, there were three varieties of Westphalia ham: kugel cut, boneless and rolled, and regulation ham.^[9]

In the early 1900s, significant quantities of Westphalian ham were being exported from Germany into the United States.^[3]

• List of hams
• List of smoked foods
• Smoked ham

• Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways - William Woys Weaver. pp. 44–45.
• Cassell's dictionary of cookery - Cassell, ltd. p. 1108.