File:Jambon de Mayence.jpg

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Deutsch: Mainzer Schinken war eine Bezeichnung der Metzger in und um Mainz für einen nach einem bestimmten Rezept hergestellten Schinken. Ein Rezept zur Herstellung des abgebildeten Mainzer Schinkens wurde vor einiger Zeit in einem Archiv in Metz wiederentdeckt und dient seit 2007 als Grundlage für die wiederaufgenommene Produktion durch einen Mainzer Metzger, der seinen Jambon de Mayence als traditionelle Spezialität vermarktet. Das heutige Herstellungsverfahren, das durch eine Patentanmeldung geschützt ist, beinhaltet unter anderem einen Reifungsprozess von mindestens neun Monaten, viermaliges Nachsalzen mit Meersalz, sowie die Verwendung Rheingauer Weißweins der Rebsorte Riesling.[1]
English: Mainzer Schinken was a denomination for a ham cured in special fashion
Français : Tranches du jambon de Mayence, un jambon à chair de couleur rouge foncé uniforme avec une épaisseur de gras variable.
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  1. ↑ Peter Walz: Mainzer Schinken – Renaissance du “Jambon de Mayence” (PDF), Informationen zu einem im Rahmen der Rheingauer Weinbauwoche 2009 gehaltenen Vortrag, auf der Webseite des Bundes Rheingauer Weinbaufachschulabsolventen, abgerufen am 1. Januar 2015

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current16:50, 23 October 2007Thumbnail for version as of 16:50, 23 October 20072,048 × 1,536 (289 KB)Symposiarch (talk | contribs){{Information |Description=tranches du jambon |Source=self-made |Date=23.Oktober 2007 |Author= Symposiarch }}

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