Made smoked and dried "Nußschinken". It comes from the upper front part of the hind leg, number 16 in this diagram:
View attachment 199072
Meat prepared for curing for two weeks in vacuum:
View attachment 199073
After curing:
View attachment 199074
Trussed and hung up to dry and equilibrate for a few days:
View attachment 199075
Then four cold smoking sessions spread over four days, eight hours of smoke each time. After that, dry the ham some more (about a week), re-seal in vacuum and ripen in the fridge for a month. Finally, hung up for a few days more to dry:
View attachment 199076
And the finished product. It's tasty. Very tasty
View attachment 199077