Those spots on the floor are the result of fat dripping from the hunks of pork.
The tour was all in German but I caught a lot. We sampled ham at a farm that has been smoking ham since the 1600s. I am not sure of the of the mechanics but it is a cold smoke. They roast pork, lamb and, sometimes, Canadian bear.
Our host held up a a hunk of pig while he talked that was a bit spooky. While he spoke, he got to taste the smoked meat. It was smoky and good but not as pungent as I like, so I didn't buy any.
At the cheesemaker, we got a movie about the history of the company and the cheese maker. During specific points, the speaker handed out samples of cheese. Our group had about 8 chunks of cheese. We started with a very creamy and mild cheese and ended with an overpowering piece. We got to see the cheese maturing room and hear more about the process. At the end, I bought two huge pieces of cheese.
That was the best part of the day.
I hopped un-air-conditioned train with no windows you could open. I crappy ending to a great visit.
I surprised Asmus with an apricot-mustard from a cool housewares store, stinky cheese and bread.
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