A succulent, cooked leg of ham without any fat or rind. Tannenhof elderberry ham is seasoned with the vitamin-rich juice of elderberries.
A baked ham from the main part of the leg of pork in attractive loaf form. Special local spices give the spiced baked ham an exceptional aroma.
A baked ham marinaded in asparagus stock and sheathed in fine green asparagus. The tender texture underscores the fine aroma of the ham.
A baked ham sheathed in aromatic wild garlic. The gentle baking-cooking process keeps the wild garlic baked ham particularly succulent and aromatic.
A succulent ham from the topside/silverside, heartily spiced and baked in the oven until crisp.
Hot-air-cooked pork belly with herbs and honey, cured mildly spicy. Without rind and boneless.
A spicy cured and smoked pork neck in netting for cooking. Allow Tannenhof rolled ham to simmer for about 1 hour in almost boiling water and enjoy it with potato salad or sauerkraut!
Baden Schäufele is made from shoulder of pig, spice-cured and smoked golden brown. Potato salad and freshly baked farmhouse bread are the ideal accompaniment to Tannenhof’s Baden Schäufele.
Ein Hinterschinken aus dem Kernstück des Schweineschlegels. Er wird schonend, im eigenen Saft gegart und anschließend im schwarzwälder Naturrauch, über Nadelhölzern dunkel geräuchert.