Pikanto Ham is made in northern Germany, particularly in Westfalia.
It is a lean, boneless ham with a spicy flavour.
Some versions are smoked as well.
It is dry-cured 6 months (1 month per kg / 2 pounds.)
Cooking Tips
Not cooked, but you serve as is sliced paper-thin.
Nutrition
37% protein, 10% fat, 1% carbohydrate