When you smell the tantalising aroma of Schwarzwälder Schinken (Black Forest ham), you know you’ve arrived at Pfau, which lends insight into the curing and smoking process on its guided tours. It's a 10-minute drive north of Freudenstadt on the B28.

Local charcuterie is rubbed with salt and spices, such as coriander, garlic and juniper berries, then dry-cured for four to 12 weeks before being cold-smoked over fir wood and left to mature for a few weeks to retain its intensely smoky, woody flavour.

Pfau also operates a shop that is ideal for stocking up on picnic provisions; besides ham, other specialities available here include wild garlic, venison and kirsch-laced salami.