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Landrauchschinken

$125.00 Regular Price

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

  • Patience Patience
  • No Antibiotics No Antibiotics
  • Gluten Free Gluten Free
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Shipping info

Standard Shipping typically ships and arrives within 7 business days (all perishable products will ship within appropriate cold chain transit times and cannot ship over weekends or extended holidays)

2 day and overnight options available at checkout (please allow one business day for processing)

  • Ingredients

    Pork, salt, sugar, less than 2%: water, spices, sodium nitrite

  • Storage & Preparation

    Keep Refrigerated. Wrap in plastic after opening. Use within 7 days of opening. Remove the skin, slice thinly

  • Flavor Profile

    • Rosemary Rosemary
    • Caramel Caramel
    • Juniper Juniper

How to enjoy it

Slice the ham as thin as possible using a Chef’s knife. Once sliced, your options are limitless. We love to make a melon salad with hunks of fresh chevre or burrata and plenty of quality olive oil. Sprinkle some sea salt on it and trust us, you're eating more fruit than you ever thought possible.

How it's made

Skin-on pork loin is dry-rubbed with salt, pepper and juniper and cured for 18 days. We dip it in burnt sugar, coat it with chopped rosemary and juniper, and smoke it over a blend of hardwood chips and dry rosemary for 12 hours to create a dreamy, buttery, smokey ham.