Ammerland is located in the northwest of Lower Saxony and is known for a very special ham delicacy. Ammerland ham originally consists of smoked or air-dried raw ham. For generations, the locals have passed down its recipe. The ham gained national fame in the 18th century thanks to the shipping industry. At sea, the specialty would keep for months without refrigeration and served as an excellent source of food.

The maturation period determines the consistency of the meat

The raw meat matures on the bone and is salted by hand. Traditionally, the ham was smoked with beech wood, as it was locally available. Today, Ammerland ham is also available unsmoked and solely air-dried. The special climate in Ammerland plays an important role in this. Due to the high humidity, the meat does not dry out.

Gentle salting gives the ham a particularly mild flavor and a rich red color. The pork has a high fat content, which acts as a flavor carrier and ensures intense aromas. The maturation period is at least six months, but can take up to two years depending on the quality grade. The longer the ham hangs, the more tender its consistency becomes.

Ammerland ham is a must during asparagus season

The people of Ammerland love to eat the traditional ham with asparagus, sliced paper-thin. However, this ham specialty also tastes excellent with a hearty snack featuring Ammerland dark bread.

As the name suggests, only producers from the Ammerland district are permitted to produce this specialty.