Which German smoked ham is traditionally associated with the Black Forest in Baden-Württemberg?

Black Forest ham is the German smoked ham traditionally associated with the Black Forest in Baden-Württemberg.

The ham is produced from pork that is cured and then cold-smoked. Traditional production uses local practices involving salt, spices and smoke from coniferous wood, which gives the finished product its dark exterior and characteristic aroma.

The protected name refers to a regional specialty rather than to every ham smoked in the Black Forest style. European Union protection sets requirements for production and presentation, helping distinguish the product from unrelated smoked hams.

Black Forest ham is commonly sliced thinly and served with bread, cheese or regional dishes. Its dark surface can make it resemble other smoked hams, but the geographical name and established production method are central to its identity.