Black Forest ham (Schwarzwälder Schinken) is a dry-cured, smoked ham from the Black Forest region of southwestern Germany, with a curing tradition going back generations among local farmers and butchers. Pork legs are dry-cured with salt and seasonings such as juniper berries and garlic, then cold-smoked slowly over fir and pine wood and aged for several more months, which gives the meat its deep red-brown color and mild, smoky-sweet flavor. It's traditionally served thinly sliced on a cold-cuts platter with bread, mustard, and pickles, but also works cooked into quiches, pasta, and sandwiches. It shouldn't be confused with generic supermarket 'Black Forest ham,' a mass-market smoked deli ham that doesn't necessarily follow the traditional curing and smoking process.