Wälder Schinken

Method

Combine sea salt, curing salt, crushed peppercorns, juniper berries, bay leaves, thyme and garlic in cold water, stirring until dissolved to create the brine. Place the pork in a glass or plastic container and pour the brine over, ensuring the meat is completely submerged; weight it down with a plate if necessary. Cover and refrigerate for 10-12 days, turning the meat every 2-3 days. Remove the meat from brine, rinse thoroughly under cold water and pat dry. Hang the ham in a cool, well-ventilated space (10-15 degrees Celsius) for 4-6 weeks until it develops a firm texture and develops the characteristic flavour. Slice thinly and serve at room temperature with fresh bread.