The Umineko no Naku Koro ni visual novel soundtrack will be released August 15th at comiket, and will be fully on sale at anime shops on August 29th.
Shikata Akiko, who is the already known artist for the theme song of the Umineko visual novel, will have a large role in the soundtrack, and will release a new song within the soundtrack titled "Katakoi", a full version of the song "Umineko no Naku Koro ni" and several other songs. Hiroshi Yoshino, who arranged the Wolf & Spice soundtrack, and Takashi Yoshi who did soundtracks for many movies will also contribute in the soundtrack. It will cost 1,500 Yen, with the catalog code The tracklist is below.

1. Fukukatsu no Hi ~Prologo~
2. Umineko no Naku Koro ni
3. Kiniro no Chousou ~Uruwashi no Bansan~
4. Katakoi
5. Kuro no Liliana ~Melancholia~ (instrumental)
6. Umineko no Naku Koro ni -Alternative Instrumental Suites- (Instrumental)
   

A forest is an area with a high density of trees. There are many definitions of a forest, based on various criteria.^[1] These plant communities cover approximately 9.4% of the Earth's surface (or 30% of total land area) and function as habitats for organisms, hydrologic flow modulators, and soil conservers, constituting one of the most important aspects of the Earth's biosphere. Historically, "forest" meant an uncultivated area legally set aside for hunting by feudal nobility, and these hunting forests were not necessarily wooded much if at all (see Royal Forest). However, as hunting forests did often include considerable areas of woodland, the word forest eventually came to mean wooded land more generally. A woodland is ecologically distinct from a forest.

Ham is the thigh and rump of pork, cut from the haunch of a pig or boar. Although it may be cooked and served fresh, most ham is cured in some fashion.

Ham can be dry-cured or wet-cured. A dry-cured ham has been rubbed in a mixture containing salt and a variety of other ingredients (most usually some proportion of sodium nitrate and sodium nitrite). This is followed by a period of drying and aging. Dry-cured hams may require a period of rehydration prior to consumption. A wet-cured ham has been cured with a brine, either by immersion or injection. The division between wet and dry cure is not always hard-and-fast as some ham curing methods begin wet but are followed by dry aging.

Dry-cured varieties include Italian prosciutto crudo [pro.ʃ'ʃut:to 'kru:do] (prosciutto di Parma, prosciutto di San Daniele, prosciutto di Carpegna, prosciutto di Modena, prosciutto Toscano, prosciutto Veneto Berico-Euganeo, Valle d’Aosta Jambon de Bosses, prosciutto di Norcia) and the Spanish Jamon serrano and jamón ibérico. The United States has country ham (including Virginia ham), which might or might not be smoked. England has the York ham. Germany's Westphalian ham is usually smoked over juniper, in Belgium there is the smoked Ardennes ham, and from China there is the unsmoked Jinhua ham. In Bulgaria the specific Elenski but is produced. In Iran, the dry-cured Zard Kūh ham is produced.^{[citation needed]}

Ham is also processed into other meat products such as spam luncheon meat.