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 nut 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.
Ham from the top- and silverside. Gently cooked in its own juice and then naturally dark smoked in the black forest chimneyover fir brushwood.