1- Alemannian ham
An exclusive ADLER-creation by Peter Adler himself: air-dried ham – named after the Alemanni, the west-Germanic tribal community of the early middle ages.
During the 9-month maturing period the natural flavour of the meat can unfurl its full aroma in the Black Forest mountain air. The result: a ham with a uniquely mild and light flavour that all but melts in one’s mouth.
Alemannian ham is salted by hand as a whole piece, without rind, and can be obtained in slices in an aroma-pack.