Eham

Black Forest Ham

This ham gets its name from the area of Germany where it was first produced as well as its blackened exterior. The boneless ham is salted and seasoned with juniper berries, coriander, pepper, and garlic before being cured and cold smoked.

Capicola
Also called capocollo, coppa, or capicola, this Italian cured ham is similar to prosciutto but is made from the pork shoulder or neck whereas prosciutto is made from the buttocks or thighs.