DI LUSSO® Virginia Ham is a classic-tasting ham and a perennial sandwich favorite. It’s cooked, cured and smoked in the traditional method honoring it’s American roots and celebrating it’s widely loved flavor. Like Black Forest, it’s versatility allows it to both shine and compliment in many recipes.

Our black forest ham contains no added nitrites or nitrates, artificial flavors, or artificial preservatives, so you know you’re choosing a wholesome product. Our products are conveniently available online and in Walmart stores nationwide, allowing you to stock up and save money at the same time.

Jagdwurst (per 1 lb)

The original Black Forest ham is a variety of dry-cured smoked ham. Though the ham may look bad, the black skin is actually what gives it its distinctive flavor. Once removed from cold storage, the ham is air-cured for an additional two weeks before going on the market.

Since 1997 the term “Black Forest ham” is a Protected Designation of Origin in the European Union, which means that anything sold in the EU as “Black Forest ham” must come from the Black Forest region in Germany.

Speaking of which, although both hams are smoked, they are done so with different woods – Black Forest ham is smoked over pine or fir, while Virginia ham utilizes wood from oak, walnut, apple, or hickory trees. The spices rubbed into Black Forest ham are salt, garlic, coriander, juniper, and pepper, among others.

The shank end has the classic ham look, while the butt has more usable meat. No matter the cut, we strongly recommend bone-in. Better flavor and texture.

Black Forest ham is a type of smoked ham that has been dry-cured with salt and other spices. This type of ham originates in the Black Forest area of Germany that takes up to three months to perfect. The black exterior of the ham is created by the process of cold-smoking the meat.

Black Forest hams were traditionally coated with beef blood. This gave the ham its trademark black exterior. Traditionally made Black Forest ham retains this beef blood coating, which is evidenced by its external coloring.

A moist German ham that is air-dried, salt cured, and smoked over pine and/or fir to give it an intense flavor. To be a true Black Forest ham it must be produced in the Black Forest of Germany.

Our tavern ham is fully cooked, hickory smoked, and boneless. A classic ham with a real authentic hickory smoke flavor.

Ham Steak

To trim before cooking: Hold the ham in place, standing upright, by holding on to the bone and applying pressure. If it is a half ham, place the cut side down. Using a sharp knife, make downward slices through the fat.

Ham can be cut from the hind leg of a pig or from other parts of the carcass, so it’s a slightly less specific term. Bacon is pork meat cut from parts of the pig other than the legs, such as the back, loin, collar or the belly. Ham is usually served cold whereas bacon is eaten hot.

Added water is permitted, due to the curing process, but must be listed in order of predominance in the ingredients. Ham With Natural Juices: No less than 18.5-percent protein with 7 or 8 percent added water.

The traditional bone-in ham provides maximum flavor and classic presentation. Not only does meat on the bone typically cook slower than boneless meat, it also can cook more evenly since the bone conducts heat.

Fully cooked hams in cans or factory wrappers require little trimming but fresh hams may be covered with white fat. Smoking and dry curing dries and darkens the surface of the fat that wraps the outside of hams, signaling that the ham may be fully cooked.