Previous | Next

This is a pork ham, even though its name in German literally means "salmon ham."

It is a very lean, mild tasting, pink-coloured ham, with no salty-taste at all.

It is made in Bavaria in a long bolster shape from the eye of pork loin that is salted, dry-cured and cold-smoked, so it's treated like smoked salmon. In fact, it's even served like smoked salmon: sliced so thin you can almost see through it, and arranged spread out on a plate to cover the plate. It's sprinkled with chopped onion and fried capers.

If a thin sheet of back fat is wrapped around it, it's technically called "Pariser Lachsschinken" (or Parisian-style Lachsschinken",) though you may see it just sold as "Lachsschinken."

The ham is soaked in cool brine made from Nitrite Pickling Salt and a small amount of brown sugar. The ham (as well as the fat sheet if using) is soaked in the brine for five to six days, then dried off and let stand for six days. Then the meat is washed in lukewarm water, and patted dry. If the fat sheet covering is being applied, the ham is splashed with some brine to help the fat stick better. Then the fat cover is tied around the ham, then it is cold-smoked for three to give days.

Some commercial versions added sodium nitrate as well to the brine.

Cooking Tips
Does not need any cooking.

Substitutes
Prosciutto, Bauerschinken, Iberico Ham, Serrano Ham

Language Notes
In German, "Lachs" means "salmon" and "schinken" (similar to the English word "shank"), means "ham.

Acknowlegements

See Also:

Nitrite Pickling Salt

Other entries for:

Brine-Cured Ham
Brunswick Smoked Ham, Canned Ham, Cottage Ham, Holstein Cottage Ham, Jambon de Paris, Lachsschinken Ham, Madrange Ham, Pullman Ham, Spiral-Sliced Hams, Suffolk Hams

Other entries for:

Ham
Air-Cured Ham, Ardennes Dry Ham, Bradenham Ham, Butt End Ham, Country Ham, Devilled Ham, Fresh Ham, Gammon, Ground Ham, Guijuelo Ham, Ham Steak, Leoncini Roasted Ham, Limerick Ham, Los Pedroches Ham, Pannonia Ham, Spanish Ham, Suffolk Cure, Taylor Pork Roll, Wachholder Ham

Other entries for: Pork

Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Gilt Hog, Ground Pork, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak