One of the mysteries of the English language finally explained.
A lean, mild-tasting ham originating in Bavaria, made from pork loin which has been salted, dry-cured, cold-smoked, and pressed into a casing.
Early 20th century; earliest use found in Waterloo (Iowa) Times-Tribune. From German Lachsschinken from Lachs salmon + Schinken ham, with reference to the bright pink colour of the ham, which resembles that of smoked salmon.
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