Header

Boiled ham

1

Boiled ham

Elderberry ham

A succulent, cooked leg of ham without any fat or rind. Tannenhof elderberry ham is seasoned with the vitamin-rich juice of elderberries.

Spiced baked ham

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.

Asparagus baked ham

A baked ham marinaded in asparagus stock and sheathed in fine green asparagus. The tender texture underscores the fine aroma of the ham.




Wild garlic baked ham

A baked ham sheathed in aromatic wild garlic. The gentle baking-cooking process keeps the wild garlic baked ham particularly succulent and aromatic.

Crusted ham

A succulent ham from the topside/silverside, heartily spiced and baked in the oven until crisp.

Honey pork belly

Hot-air-cooked pork belly with herbs and honey, cured mildly spicy. Without rind and boneless.




Rolled ham

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

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.

Kaminrauchschinken

Ein Hinterschinken aus dem Kernstück des Schweineschlegels. Er wird schonend, im eigenen Saft gegart und anschließend im schwarzwälder Naturrauch, über Nadelhölzern dunkel geräuchert.




+