The characteristic of the Ammerlaender Schinken (ham), which has ripened for a minimum of six years until being allowed for consumption, is its mildness, which is achieved by hand-salting, and also its red-colored meat and natural tenderness. In addition, a specific amount of marbling, which accounts for its unique taste.  

Only best raw material, combined with traditional knowledge, and the special climate in Bad Zwischenahn / Ammerland, are the contributors for such a top ranged product. For several generations, the Ammerlaender Schinken (ham)  has been allowed to ripen in traditional handcraft, whereas the manufacturing process of course meets modern quality and hygiene standards.

The quality, recipe and origin of the Ammerlaender Schinken were trademarked by the EU, a recognition which was, among few others, also granted to the Parma-bacon. The Ammerlaender Schinken, served in thin slices or cut in cubes, is mandatory during the time of the asparagus dishes. Even for a proper evening meal, the Ammerlaender Schinken (ham) is a ‘must’. The fine flavor also roams through the Ammerland Freilichtmuseum. At the time, when the houses were still inhabited more than a hundred years ago, and not part of the museum, it was normal that the inhabitants smoked their meat over the open fireplaces. Whole bacon skies hung under the ceilings. Now, the Bad Zwischenahn Heritage Association has revived this old tradition. In cooperation with Meyerjuergens butchery in Bad Zwischenahn, several hundred pieces of bacon dangle from the beams of the great farmhouse.