Kat ham: what is it?
In the asparagus season, there are often recipes that recommend Katenschinken as a tasty side dish. What makes it so special is its traditional production and the use of special cuts of meat. Therefore, not every smoked ham can also be called Katenschinken.
Real Katenschinken is a delicate greeting from the far north.
What makes Kat ham
- Katenschinken has its origin in northern Germany. The name "Holsteiner Katenschinken" is now even protected in the EU and guarantees traditional regional production. It gets its name from the small farmhouses in which it was initially smoked over the open hearths. They were called katen.
- A complete pork ham is used for the Katenschinken. The bones stay in this buttock and only the paw is sawed off. This fresh ham, made from very different types of meat and fat, needs some time before it is even hung in the smoke for cold smoking.
- Before smoking, the ham is rubbed with salt and spices. This curing is done dry, which removes moisture from the ham, but is also time-consuming. Only when, after a few weeks, the ham is enough water has lost and is evenly infused with the aroma, it goes into the smokehouse.
- Kat ham is smoked in beech smoke. With a real kitty ham, you can expect this process to take several months to complete. The smoking temperature is between 8 degrees Celsius and 20 degrees. There is a lot of time left for that meatto smoke through from the inside out and take on an even taste.
- What has already taken a lot of time is far from over after smoking. You will not find ham freshly fetched from the smokehouse as tasty as one that has been able to ripen. Depending on the size of the ham, you will have to wait a few more weeks before you can finally try a real Kat ham.
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Which is the best piece of kat ham
- The hind leg of a pig consists of several sections that taste more tender or stronger. This includes the strong bacon, which is called the cap, and also the spicy nut ham, which is called "flower". The ham manufacturers call the core ham, which is mild and finely marbled, "Pape".
- It always depends on what you serve with the ham to find the best piece. For a hearty snack that is limited to a thick slice of bread and an equally thick piece of ham, bacon is a good choice.
- Add fresh ones asparagus With the equally fresh Kat ham, the tender slices from the core ham are of course recommended. Katenschinken is softer than Black Forest ham and therefore complements finer ones Recipes very good.
- When buying Kat ham, make sure that the meat is bright red, but not too dark. The outside may be red-brown, but never burnt black. With the gentle production in the cold smoking process and the long time that a high-quality Kat ham needs, there can be no burned areas at all.
Enjoy your Katenschinken with one beer or a fine white wine.
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