Ma'anar:
Rohschinken (lit. raw ham ) yana da naman alade wanda aka kiyaye shi ta hanyar salting ko warkewa ( tare da ruwan hoda ) sa'annan iska ta bushewa ko shan taba. Naman ya warke ko "ripens" ta hanyar hanyar enzymatic da aka samu daga kwayoyin acid ("Milchsäurebaketerien"). Ya zama mai sauƙi kuma ya haɓaka wata ƙanshi.
Duba kuma " Kochschinken " don hamsin-style hams.
Luftgetrockneter Schinken - iska - warkar da naman alade - ana haifar da shi ne a kasashen kudancin Turai inda yanayin ya dace don rage iska - bushewa.
Don haka - ake kira "Parmaschinken," ko Prosciutto di Parma , an yi shi a Italiya kuma an warke shi a cikin gishiri har tsawon kwanaki 100 a yanayin zafi, wanke, to sai iska ta bushe a shekara, yana rasa kashi ɗaya bisa uku na nauyinsa a cikin tsari. An sani Parmaschinken saboda ƙanshinsa da dandano. Sau da yawa ana aiki a matsayin appetizer a cikin bakin ciki na bakin ciki a nannade a kan melon guda.
Serrano ham ne aka yi kamar Prosciutto amma yana da yawa spicier.
Bundnerfleisch ne kwararru na Swiss na warkewa da iska - nama na naman alade (duba wannan labarin na NYT a nan).
Räucherschinken (kyafaffen naman alade) wani nau'i ne na "raw ham." Ana amfani da wannan hanya a cikin raguwa, tsire-tsire masu zafi a arewacin Italiya da Spain, inda zafi ya sa iska ta bushe naman alade ta kwashe. Shan taba yana ba da wani duniyar adana, musamman ma akan farfajiyar don ci gaba da ci gaba a fure a bay. Shan taba nama yana ba shi da launi da dandano. Hankula kyafaffen hams ne:
Westphalia Ham - nama ya tsaya a kan kashi cikin aiki, yana ba da takamaiman hali.
Westfälischer Schinken ya samo asali tun farkon farkon zamanai. Ana ciyar da aladu a kan albarkatu daga gandun daji a yankin.
Naman ya bushe ya warke kuma ya rataye shi a gaban murhu, wanda ake kira "westfälischer Himmel" ko naman alade sama. Yana da sau da yawa sanyi-kyafaffen don 3 - 5 watanni kan bishiya itace.
Yana juya duhu tare da murfin mai zinare na zinariya. Yawancin watanni na bushewa gama aikin. An yi amfani da ita da farin bishiyar asparagus .
Black Forest Ham ko Schwarzwälder Schinken - wani kwarewa na kudancin Jamus, An warkar da ƙwayar daji na Black Forest, dried, kyafaffen bishiyoyin Pine da kuma karami. A rub yana dauke da tafarnuwa, coriander, barkono da berries berries. Yana da ƙanshi mai ƙanshi da fata fata-launin fata.
Holsteiner Katenschinken wani farfadowa ne a arewacin Jamus inda aka warkar da naman alade a rubutun gishiri, sukari, da kayan yaji don makonni shida zuwa takwas, sa'an nan kuma an shayar da ruwan sanyi a kan bishiya, murmushi ko itacen bishiyoyi a arewacin Jamus "Kate." A al'ada, an rataye hamsin a gaban gidan wuta a cikin gida ko kuma "Kate." Haya daga wutar cin abinci ya kyafaffen naman alade a makonni da yawa. Lokacin da aka ƙera wuta a ɗakunan katako, an gina wuraren shan taba musamman da ake kira "Katen" don ci gaba da al'adar.
Katenschinken yana da dandano mai karfi, mai ma'ana kuma shine launi na mahogany. An yi amfani da shi don Schinkenbrot (irin Butterbrot ) da Strammer Max da kadai tare da " Pellkartoffeln " da bishiyar asparagus. Wasu mutane suna so su kara ƙasa, farin barkono kafin cin abinci.
Ammerländer Schinken daga Lower Saxony.
An yi amfani da gishiri da gishiri a teku tare da barkono, kayan lambu, da jinsin jinsin jinsin magani. Beech itace kyafaffen, to, an yarda ya yi shekaru da yawa har zuwa shekaru biyu. Wani lokaci naman alade da sunan daya ba kyafaffen ba.
Nussschinken karamin naman alade ne daga "Nuss," tsoka a gaban gwiwa. Yana da kyau sosai kuma an shirya shi ta hanyar shan taba da sanyi. Ba shi da wuri wanda aka sanya ko kayan yaji.
Lachsschinken (salmon ham) ba salmon ba ne, kuma ba nama ba ne daga haikalin alade. Yana da nisa wadda aka shirya kamar naman alade ko Rohschinken. Yana da karfi sosai da launi na kifi, tare da dandano mai laushi.
Tsarin magana: jere - shink-an