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QUARTERED LOCAL CURED HAM
QUARTERED LOCAL CURED HAM - Image 2
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QUARTERED LOCAL CURED HAM

30,00 €

(30 € / kg)

In stock

Quartered local cured ham. Handcrafted, deboned and air-cured for at least 13 months. 

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Description

A gastronomic specialty of the Basque Country, Jambon du Terroir (local cured ham) is distinguished by its hazelnut fragrance, its beautiful red color and its melt-in-the-mouth texture.
Handcrafted by a master pork butcher from Saint Jean le Vieux in the Basque Country, this local ham has been produced by the same family for 3 generations. Tender and lightly seasoned with salt from Salies de Béarn, this ham is slowly matured in the open air for a minimum of 13 months. This delicious ham can be enjoyed finely sliced as an aperitif or to accompany your charcuterie/ploughmans platters. It can also be served sliced to accompany piperade and fried eggs. Spice up your everyday life!

Cured pork leg, salt, sugars (dextrose and saccharose), spices, wine vinegar, saltpetre preservative, spices

A quarter ham, about 1kg vacuum-pack

After opening, remove the packaging and wrap the ham in a clean, dry tea towel then store it in the vegetable tray in the fridge. Keeps for 6 to 8 months.

  • Energy: 1059 kJ / 254 kcal
  • Proteins: 28,5 g
  • Carbohydrates: 0,5 g
  • Sugar: 0,5 g
  • Lipids: 15,3 g
  • of which saturated fatty acids: 6,3 g
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