Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

The Basedahl ham factory – the best ham in northern Germany?

A look behind the scenes with Henning Basedahl.

You might think that the topic of ham runs like a little red thread through my reporting of the last few years. However, this is actually more due to chance. Nevertheless, I have actually been able to visit quite a few producers and gain various insights. For a report on Prosciuttificio Nini Gianfranco in Modena, to my great delight, I received the Reporter del Gusto award from the Italian Ministry of Agriculture last year.

This time, however, the journey is pleasantly short and the ham is not air-dried but gently smoked. Each region requires different handling of the pork legs. Salt, smoke, love and time are the only ingredients Henning Basedahl needs for his ham. To make this craft and especially this passion more tangible, I produced an image film for the ham manufactory during the asparagus season. Together with friend and colleague Stevan Paul, on whose initiative this report came to stand, are also some nice recipe videos around the probably best ham in northern Germany.

A look behind the scenes of the ham manufactory by Henning Basedahl

Love and time are not stingy – salt and smoke, however, are used only as little as absolutely necessary. This explains the mild and delicate flavor that makes this ham so unique. Completely unscripted and open about the outcome of our shoot, we were allowed to spend a whole day looking around the ham manufactory in Hollenstedt. Talk to employees, visit the 40-year-old smoke chambers and look at all the processes. This created a very personal look at the people and craft behind this great product .

Asparagus season. No one needs more than three products (plus butter, of course)!

Besides all the theory, however, we were also lucky. Or good timing. Because what could go better with ham than the very first asparagus of the year?

The way to Hollentstedt is always worthwhile – especially for the real Schinkenstulle (ham sandwich)

Kirsten Basedahl takes care of the small farm store of the manufactory in addition to many other tasks. And a very special highlight, quasi a classic of the house, is the typical ham sandwich.

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