DELICATESSEN MEATS | CURED HAM | French cured ham

Boneless Auvergne dry ham PGI 18–22 months | Forest-raised pig ±9 kg LA FERME DU HAUT-MONT

011248


The excellence of a PGI ham, air-dried at an altitude of 750 metres Made from free-range farm-reared pigs raised in the undergrowth of the chestnut groves of the Cantal, with 50 per cent Duroc genetics, this Auvergne PGI dry-cured ham showcases all the curing expertise of Salaisons du Haut-Mont. Cured with coarse and fine salt, along with a pinch of garlic powder, then coated in high-quality pork fat, it is matured in a cathedral-style drying room perched at an altitude of 750 metres in Labastide-du-Haut-Mont, directly exposed to the winds of the Lot and Cantal regions. This natural maturation, shaped by the rhythm of the seasons, gives it a melt-in-the-mouth texture and a rich flavour profile with woody, buttery and floral notes, as well as exceptional taste and a firm texture when sliced – qualities that explain why Le Delas has selected it for traditional restaurants, caterers and delicatessens. Professional uses, preparation and storage: ► Culinary applications: Served in thin shavings or even slices, its balanced flavours enhance regional charcuterie platters, aperitif platters, summer starters accompanied by melon or fresh figs, as well as gourmet salads and premium sandwiches. ► Preparation: To fully appreciate the roundness and delicacy of its refined fat, cut it into thin slices by hand or using a mechanical slicer. Serve at room temperature, ensuring you take the piece out of the fridge at least 30 minutes before serving if the opened packet has been kept in the fridge. ► Storage: Store at room temperature in a dry, well-ventilated place. Once opened, cover the cut surface to preserve its tenderness and prevent it from drying out.

From 50% Duroc piglet to cured meats, a selection of artisanal charcuterie and affordable meats, 100% sourced from local producers in Cantal and Aveyron.

Carrying on the century-old legacy of Maison Laborie since 1932, Les Salaisons du Haut-Mont offers artisanal charcuterie and high-quality meats, produced in the heart of a region spanning the Cantal, Lot, and Aveyron departments. Designed for foodservice professionals, this concise, straightforward, and accessible product line guarantees authentic flavor and impeccable consistency thanks to a fully integrated local supply chain, from the animals' birth through processing and aging in the workshop. The pigs, a 50% Duroc crossbreed selected for the tenderness and marbling of their meat, are born and raised locally and are reared without antibiotics. Their feed is GMO-free, consisting of French grains and primarily barley from the Southwest. This comprehensive control offers chefs the perfect balance between artisanal quality, exemplary traceability, and competitive pricing.
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Location in store: Têtes de gondoles

PGI - Protected Geographical Indication

a carton = 2 pieces
a piece ≃ 9 Kg