There’s something deeply satisfying about preserving food the old-fashioned way—slowly, patiently, with care and tradition guiding each step. This fall, I finally set out to make German Schinken, a smoked and dry-cured pork loin similar to Prosciutto, using a method passed down through generations. German Schinken and Italian Prosciutto differ mainly in preparation and flavor. Schinken can be smoked or air-dried, leading to a broader … Continue reading Crafting German Schinken at Home: A Labor of Love