[Sca-cooks] Mainz Ham

[Volker Bach]

Am Samstag, 30. Juli 2005 17:04 schrieb Sam Wallace:
> Hello,
>
> I am looking for a source or recipe for Mainz ham. All I have so far is
> that it is ham that has been soaked in wine lees (or brandy, if I remember
> right) before curing. I have a couple of mentions in late period recipes,
> but have not been able to find more,

The only reference I found is the Larousse Gastronomique:
"Mainz ham is brined, desalted, soaked in brandy or wine lees and smoked for a 
long period"

But the matter is sufficiently mysterious for a regional paper to devote an 
article to the search for the exact recipe. Apparently, the Mainz butchers' 
guildmaster doesn't know himself. 

http://213.187.75.204/ressorts/freizeit/essen_und_trinken/
marktfuehrer/?sid=d2a40f9b7045af131e42cad0bf3d650b&cnt=684256


	

	
		
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