DELICATESSEN MEATS | CURED HAM |
French cured ham
Auvergne ham PGI dried 8 months ±5kg CANTAL SALAISONS
011190
Cured ham is a preparation from the hind limb of a pig weighing at least 8.5 kg when salted. The quasi bone is partially removed. It is salted with dry salt before boning (no brine used) and subjected to maturation/drying. The manufacturing cycle, from salting to removal from the dryer, is at least 7 months. After drying, the ham is boned, pressed and placed under vacuum.
Location in store: Cave à Jambons - Allée 14
PGI - Protected Geographical Indication
French pork
a carton = 2 pieces
a piece ≃ 5 Kg