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Our dish — the plate we'd order here firstTraditioneller Beinschinken
Viennese ham cured and cooked on the bone, cut to take away
- TechniqueCure
Beinschinken, the whole leg cured with brine run through its own veins, smoked over beech and cooked in steam. Cut at the counter to take away: worth the train out to Liesing.
Thum Schinken Manufaktur
Austrian · ham maker · Wiener Beinschinken · Liesing, Vienna
Triester Straße 201, 1230 Wien
The Thum family has made ham in Vienna since the 1860s, and Roman Thum still cooks the Beinschinken, ham on the bone, to the family recipe. Its counter in Liesing sells it by the slice.
The proof, in the house's own words
Why the Traditioneller Beinschinken
Technique
Cured from the inside, through the veins, then beech-smoked and steamed.
“Die Salzlake behutsam durch die natürliche Verzweigung der Adern eingebracht”
Tradition
A great-great-grandfather's recipe, still in use.
“nach altem überliefertem Familienrezept”
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