There is a paradise for Prosciutto and smoked Schinken lovers and connoisseurs, it is Koglin Royal Hams. There you will find the biggest variety and the best quality of Hams, Prosciuttos and Schinken in North America. One way of getting there is to visit our web site. But still better and much more satisfying is a visit to our amazing and unique store at Grand Central Terminal in New York City. We are the specialists in the ham world. We can point to a huge variety in the North America. (That is why named Kings Of Hams Of North America) In Europe, the Italian Alps is the origin of air-dried hams- Parma and San Diele. For centuries people salted hams and because of the mountain-climate (dry, low humidity, windy) people air dried hams into a mildly salted, cured, very tender specialty. Because these hams were loosing their natural meat-juice, people could keep these hams without refrigeration for many months. They gave these hams the name Prosciutto and Italian Immigrants brought this name across the ocean. The Germans made basically the same style of hams. But there was one important exception; in Germany we have much higher humidity, especially in northern Germany. The reasons are the close proximity to the North-Sea and the Baltic Sea. But a long time ago people found a very good solution. Because air drying was not possible (because of the high humidity the hams would spoil) people realized, that smoking hams would preserve the meat and gave the added benefit of producing a unique taste and flavor. In Germany cured hams are named Schinken. Thats why we are using the original names for air dried hams- Prosciutto and smoked hams-Schinken. Dont get dizzy from the following presentation of our finest selection.
