skinke

Skinke is the Danish and Norwegian term for ham, a cured meat product derived from the hind leg of a pig. The word can refer to the whole cured leg as well as to sliced, ready-to-eat products sold for deli use. In Nordic cuisines, skinke is commonly used in sandwiches and various cooked dishes.

Production and varieties: Ham is typically produced by salting or brining, which may be dry or wet, followed by aging, smoking, or cooking. Ready-to-eat skinke products range from whole or half hams suitable for roasting to thinly sliced deli ham used on open-faced sandwiches. The flavor and texture depend on the curing method, aging, and whether the product is smoked.

Origins and linguistic notes: The term skinke is cognate with the German Schinken and the Dutch schinken, reflecting shared Northern European culinary traditions. In Danish and Norwegian markets, the product is widely labeled as skinke and features prominently in everyday meals, from breakfast to lunch.

Nutrition and dietary notes: Skinke is a source of protein and fats, with salt content varying by curing process. It is not suitable for pork-free diets or for those adhering to low-sodium regimens. The term can also be encountered in regional recipes and culinary contexts where ham is a key ingredient.