Deboned Half Black Forest Ham
Black Forest ham is named after the famous forest, a tourist place in Germany on the border with Switzerland and France. This ham is hand-cured with a traditional mixture of spices and salt and traditionally cold-smoked with fir and juniper branches in brick chimneys, 800 meters above sea level. After curing for three months, the incomparable slightly spicy aroma is fully developed.
Black Forest ham is delicious eaten au naturel, as is, but it is also ideal for incorporating into tempting recipes such as baked potato, croque monsieur and croque madame, the typical French toasts. For a gourmet recipe that is quick and easy to prepare, Black Forest ham is the perfect ally.
What makes Black Forest ham special?
The fresh meat used comes exclusively from pigs raised under controlled conditions and of the highest quality. The company has a strong connection with the Black Forest, which is precisely why nature and its respect are essential elements of all production steps.
Deboned Black Forest Ham
In 1975 Hans Schnekenburger founded his first Black Forest ham factory in Villingen-Schwenningen with four partners. Only five years later, enthusiasm and excellent products made the company expand, eventually creating the Tannenhof brand. A strong brand based on a product as strong and unique as the region from which it comes: the Black Forest ham.
Ingredients: pork, salt, spices, sugar, glucose, antioxidant sodium ascorbate, preservatives sodium nitrite and potassium nitrite. Smoked with fir wood.
Storage: store between 7°and 18°C
Average nutritional values per 100g: energy 997kJ/ 239kcal, fat 15g, of which saturated fatty acids 6.3g, carbohydrates 1g, of which sugars 1g, protein 25g, salt 5g.
Business name and address: Tannenho Swartzwalder Fleishwaren GmnH & Co. Kg D-78078 Niedereschach
Ce stamp: DE EV 929 EG
Ingredients that contain allergens are highlighted in BOLD