When Max’s son, Ulrich Reichenbach, took over the business in 1995, he built a completely new butchery conforming to the latest EC requirements, where he is still using the traditional Black Forest methods and recipes. I always wanted to have a closer look at it. So I grasped this opportunity to ring him up and was accordingly invited to come along and take some panoramas. You can see the chambers where the famous Black Forest Ham and some other famous kinds of sausages are ripening. Part of the magic forming the special taste of the ham happens in this chamber, though very slowly – just leave it there and resist temptation.