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Raw ham

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Raw ham

Black Forest TANNENHOF Ham, "The Classic"

The  whole pieces are dry cured by hand using a traditional mixture of spices and salt and cold smoked traditionally over pine branches. After maturing for three months, the incomparable, mildly spicy aroma has developed fully.

Unit weight: 5,5 kg

Black Forest TANNENHOF Ham from the core

Dry cured by hand using a traditional mixture of spices, salt and cold smoked over pine branches. After maturing for three months in the fresh mountain air it attains its inimitable aroma. The halves are formed and pressed so as to minimize slicing losses. Also obtainable with capped end.

Unit weight: 2,8 kg

Black Forest TANNENHOF Ham, cut/hip

The flat cut/hip sections are dry and slightly salted, spicily smoked over fragrant pine branches. During the curing process careful attention is paid to preserve a mild salt content in the ham. After maturing for 3 months, the hams are ready to enjoy. Also obtainable with capped ends.

Unit weight: 2,8 kg




Black Forest TANNENHOF Ham, lengthwise cut

Assorted halves from the core and from the hip. Lengthwise cut and capped ends. 

Unit weight: 2,8 kg

Burgundy ham

This fine-spicy raw ham speciality is first stained for serveral days in red wine and then lightly smoked over pine branches. Then the Burgundy ham matures for several weeks and finally develops its full-bodied character. This is how the taste of ham and red wine come together to form a delicious couple.

Baden Dry Cured Ham

Baden Dry Cured Ham  is air-dried core ham cut from the centre of the pork leg. It is slightly salted and dry cured with sea salt and regional herbs and spices. It is left to mature for at least 6 months in the mountain air of Baden until its full-bodied character has developed completely. The good fermentation and high weight loss of 35% give the ham its special, typical flavour.

Unit weight: 1,3 kg




Ham from the core smoked over beech wood

Mildly smoked raw ham from the core of the pork leg. The core ham is cured dryly and smoked aromatically over beech wood.

Black Forest Bauernspeck/Slender side

The streaky pork belly is dry cured traditionally with salt and local herbs and smoked with spices in a Black Forest chimney over pine branches. It is then allowed to mature for three months as it develops its very own typical flavour.

Unit weight: 3,0 kg

Black Forest Speck with cutlet

Pork belly with cutlet, dry cured according to an old house recipe and spicily smoked over natural conifers.




Black Forest Ham part of leg

The shallow nut/hip pieces are mildly dry salted and spicily smoked over fragrant pine branches. After 3 months of maturation, the Black Forest Ham is ready for enjoyment. The pieces are cut at one side and are therefore very easy to slice.

Black Forest Ham Riegel 22

Black Forest Ham without top round, with a width of 22 cm. The extra-long slices are particulary attractive and sales-promoting.

Black Forest bacon with cutlet

Pork belly with cutlet, dry cured according to an old house recipe an spicily smoked over natural conifer wood.




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