The cured pork known as ‘salmon ham’: Lachsschinken

One of the world’s best-known cured meats is lachsschinken, originating in the Bavaria region of Germany. Lachsschinken is a pork ham, even though its name in German literally translates to “salmon ham.”

It is a very lean, mild tasting, pink-colored ham, not at all salty, and is often said to have a flavor similar to smoked salmon. In fact, Lachsschinken is even served like smoked salmon: sliced so thin you can almost see through it and served cold.

Lachsschinken is suggested for fans of Prosciutto, Bauerschinken, Iberico Ham, and Serrano Ham, according to cooksinfo.com.

Eureka Charcuterie offers lachsschinken from the gold-standard-bearer in German cured meats: Schaller & Weber of New York City. Ferdinand Schaller started his career as an apprentice butcher and sausage maker in Stuttgart, Germany before immigrating to the U.S. and joining Tony Weber in opening their butcher shop in 1937 on the Upper East Side. Schaller & Weber remains a New York City institution with Ferdinand’s grandson, Jeremy Schaller, at the helm.

The shop’s commitment to Ferdinand Schaller’s recipes and methods has earned the business global acclaim, as Schaller & Weber became the first and only American sausage and meat producer to win multiple medals of honor at exhibitions in Holland, Austria, and Germany.

You can purchase lachsschinken now in our #charcuteriestore in downtown #eurekasprings — and you can order it online as well with cold shipping available to anywhere in the United States!

Eureka Charcuterie offers lachsschinken from the gold-standard-bearer in German cured meats: Schaller & Weber of New York City. The store was founded in 1937 by Ferdinand Schaller and Tony Weber, pictured.

#curedmeat #charcuterieboard #nwafoodscene #nwafoodie #protein #easymeals #eurekacharcuterie