We found a place in one of the small valleys in the high mountain region that smokes and cures their own ham. It is very famous in the Black Forest: Hexenlochmühle I was a bit sceptical because many kinds of raw ham have too much curing salt. I react with an allergy on too much curing salt.
The last time I've been here in May I did not trust the produce. This time I ate at the restaurant a Black Fordt ham platter and I had no problems allergy wise. I asked the waitress if they sell the same ham in the shop. I bought some to take with me home.
The platter was delicious and contained 80 g of smoked cured ham. 2 slices of bread, butter and gherkins and tomatoes.
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