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Dry-Cured Ham
Dry-cured ham consists of meat cuts from the hind leg of a salted and dried pig. The differing flavours and colours of dry-cured hams are attributable to each particular pig’s breed, diet as well as the way the meat has been salted, dried, eventually smoked and then aged.
A FEW RENOWNED DRY-CURED HAMS
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Bayonne Ham PGI
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Lacaune Ham PGI
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Savoie Ham PGI
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Noir de Bigorre Ham PDO
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Basque Kintoa Ham PDO
SERVING SUGGESTIONS
Cured ham stands strong as the emblem of “appetizers”, best savoured with a good glass of wine. Using a sharp knife, it can be cut into thin and translucent shavings. Served raw during cocktail hour, as an appetizer, as part of a crudité platter but also with cheese, cured ham makes for an exquisite match with many ingredients.
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