Slowly smoked with beech wood chips for optimum flavor, the exceptional quality of our dry cured meats is clear from the very first taste. From delicious Westfalian Ham to Schinkenspeck, our specialty meats are hand rubbed in coarse salt and dry cured for 3-6 weeks – following traditional Freybe recipes passed down through generations. Sliced very thinly and served either warm or cold, our dry cured products come ready for your table.