OINK Ham

We put the leg meat of the Black Slavonian Pig in dry brine. The meat lies in salt for three weeks, and then the blood and water are thrown out. Then it is time for a new, clean salt in which the meat ages for another three weeks. After a month and a half in the salt, it is time for a one-day soak in cold water to wash off the salt.

We hang the soaked meat in the smokehouse and let it drain for 24 hours. OINK Ham gets its aroma from the light smoke of wild cherry, wild pear, cherry and sour cherry wood, and then spends some time in the fresh Slavonian air.