'Selected for Ham - a blend of herbs and spices' is a carefully designed composition intended to give a unique paprika flavour and aroma to homemade ham.

• Great flavour, new packaging - we have now packaged your favourite spice and herb blend in doypack made of barrier film covered with paper and featuring a ziplock, allowing you to enjoy the blend's flavour for a long time.
• Versatile - ideal for pork, but works well with venison, mutton and veal. This blend of herbs and spices will be excellent for all your favourite meat dishes, not only the cured ones!
• Natural ingredients - paprika, black pepper, juniper berry, nutmeg, allspice, thyme, marjoram and garlic – they all ensure success: fantastic aroma and unforgettable flavour!
• Without chemical additives - our blend does not contain any salt, preservatives, or flavour enhancers. By choosing our product you can be sure that you receive only natural, healthy, and safe ingredients!
• Efficient packaging - a single 30 g sachet is sufficient for curing as much as 2.5 kg of meat! You will have no trouble preparing a product for holidays or a barbecue party participated by a larger group of friends!

Do you dream of cured, aromatic, and delicate meat with extraordinary flavour? Would you like to go back to the times when food was not full of chemicals and artificial additives? There is a way of achieving that! With our blend of herbs and spices you will easily prepare delicious, melting-in-the-mouth meat dishes with paprika aroma, made from natural ingredients only! ‘Selected for Ham’ is a mix of specially selected natural spices and herbs, without salt, preservatives or flavour enhancers. The blend includes: paprika, black pepper, juniper berry, nutmeg, allspice, thyme, marjoram, and garlic - when choosing our product you can be sure that your food is safe and healthy! One 30 g packaging is sufficient for curing as much as 2.5 kg of meat! The universal nature of this product makes it possible to use it for preparing your favourite dishes, no matter whether from pork, venison, mutton, or veal. When cured using this blend, the meat will gain special aroma and flavour – it will be delicious after smoking, roasting, or scalding. Enrapture your friends and family with meat dishes of amazing quality!

How to use

Ingredients for 2.5 kg of ham: 

• 2 boneless pork hams (with total weight of 2.5 kg), 
• 1.5 L cold water, 
• 0.5 L water for brewing mix, 
• 140 g curing salt, 
• 6 g sugar, 
• 1 pack of CHOSEN FOR HAM mix of spices and herbs. 

Recipe: 

Pour 0.5 L of water over the mix of spices and herbs. Bring it to the boil, then cool it down. Prepare curing brine from of 1.5 L of water, curing salt and sugar. Put the hams into the curing container and inject them with about 60 ml of brine per 1 kg of meat. Next, add cooled water with the mix of spices and herbs to the rest of the curing brine, stir it well and pour it over the meat so that it is completely submerged. It is best to put some weight on the meat from above (e.g. by using a plate) so that it does not emerge from the brine. Cure the meat for 10-14 days in a refrigerator. After curing, remove the hams from the brine, put them into meat netting and hang them in a draughty place to dry. The hams so prepared should be smoked in 50-60°C for 3-4 hours (until their colour is golden). For smoking, use wood chips, e.g., alder and beech wood chips. After smoking, scald them hams in water with temperature of 75-80°C, until the temperature inside the meat is 68°C.

Ingredients: spices 70% (sweet pepper, black pepper, juniper berries, hot pepper, nutmeg, allspice), herbs 16.7% (thyme, marjoram), granulated garlic. 

Also check out our meat processing calculator.

Net weight: 30 g

Please note!

Does not contain salt, sugar, preservatives or sodium glutamate.

Store in a dry place, do not expose to direct impact of UV rays.

The following sensitising products are used on the plant territory: mustard, celery, soy, sesame, gluten, nuts.

Packaging dimensions:

• length - 11 cm
• width - 1 cm
• height - 18 cm