DELICATESSEN MEATS | CURED HAM | French cured ham

Boneless dried ham Auvergne IGP 9 months ±7kg LA FERME DU HAUT-MONT

011026


The excellence of a PGI ham, air-cured at an altitude of 750 metres. Bearing the Protected Geographical Indication (PGI Auvergne) label, this dry-cured ham exemplifies the authentic expertise of Les Salaisons du Haut-Mont. Made exclusively from French free-range pork, it is cured with coarse and fine salt, seasoned with a hint of garlic powder and coated in high-quality pork fat. Its unique character stems from its slow curing process, lasting at least nine months, within an exceptional cathedral-style drying room, perched at an altitude of 750 metres in Labastide-du-Haut-Mont. Open to the winds of the Lot and Cantal regions, without filtration or artificial control, this traditional drying room allows the curing process to follow the rhythm of the seasons. This natural process gives the ham a melt-in-the-mouth texture and a rich aromatic profile with woody, buttery and floral notes. Professional uses, preparation and storage: ► Culinary applications: This Auvergne IGP dry-cured ham is a must-have for traditional restaurants, caterers, delicatessens and fine food shops. Served as fine shavings or in even slices, its balanced flavours enhance regional charcuterie platters, appetiser platters, summer starters with melon or fresh figs, as well as gourmet salads and premium sandwiches. ► Preparation: To fully appreciate the richness and finesse of its fine fat, slice thinly by hand or using a mechanical slicer. Serve at room temperature, ensuring the piece is taken out of the fridge at least 30 minutes before serving if the opened package has been kept in the fridge. ► Storage: Store at room temperature (between 20°C and 22°C) in a dry, well-ventilated place. Once opened, cover the cut surface to preserve its tenderness and prevent it from drying out. Find this Auvergne PGI product in our Charcuterie section at Le Delas in the Rungis International Market.

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.
See all products in this range



Location in store: Têtes de gondoles

PGI - Protected Geographical Indication

a carton = 2 pieces
a piece ≃ 7 Kg