For quality, taste and tradition

Only the best is good enough for Black Forest ham from Tannenhof.
We only use class E pigs with a maximum pH value of 5.9. On receipt of the goods, we check the pH value, core temperature and fat content. If everything is in order, the pigs are cut up.

The hams are deboned, cut, trimmed and prepared for salting.

Genuine craftsmanship. Each ham is individually rubbed with our traditional and secret spice mixture of curing salt and well-dosed natural spices such as juniper berries, peppercorns, garlic and coriander. The salt extracts the moisture from the ham within six to seven days. The favorable location at an altitude of 800 m promotes osmosis and ensures optimum curing of the hams.

The hams are removed from the brine formed during the salting phase. During the two-week "curing time", the salt is evenly distributed in the ham and the hams continue to dry out.

Tannenhof Black Forest Ham is always in perfect shape. It is evenly shaped and pressed to minimize slicing loss.

Tried and tested for 10,000 years and still going strong today: smoking food has been extending its shelf life for ages.
When cold-smoking our Black Forest ham in a brick Black Forest chimney, fresh green fir brushwood, fir wood and fir sawdust are layered in a specific order and allowed to smoulder. The smoke travels through all the chambers of the smoking tower and gives our Black Forest ham its unmistakable, unique taste within two weeks.

The hams are left to mature in special storage rooms for two to three weeks at a constant level of humidity. In the meantime, they have lost around 28% of their fresh weight and can be packaged.