DELICATESSEN MEATS | CURED HAM | French cured ham

Whole dry-cured ham French farm-raised pig boneless 14–16 months vacuum-packed ±7kg LA FERME DU HAUT-MONT

011247


The excellence of a fine farm-raised ham, air-cured in a cathedral-style drying room. Patiently aged for 14 to 16 months, this boneless dry-cured ham epitomizes the finest in French charcuterie. Made exclusively from farm-raised pork from pigs born and raised in France, this ham benefits from an exceptional aging environment: an open-air cathedral-style drying room—virtually unique in France—where fluctuations in humidity and weather shape its distinctive character. Hand-salted with coarse and fine salt, then meticulously coated and regularly probed with a horse bone, it develops over the months a melt-in-your-mouth texture of great tenderness and an aromatic complexity marked by buttery and floral notes. Its long, slow curing process gives it a subtle balance, remarkable finesse, and a lovely, lingering finish. Professional Uses, Preparation, and Storage: ► Culinary Applications: Thanks to its boneless format (pieces ranging from 4 kg to 8 kg), this ham is perfectly sized for consistent slicing by machine or knife. Served as light, airy chiffonade, it will elevate your premium charcuterie boards, appetizer platters, tapas, and catered gift baskets. In traditional and gourmet restaurants, it pairs wonderfully with Cavaillon melon, fresh figs, artisanal butter with sourdough bread, or as a topping for gourmet salads, carpaccios, and barded poultry. ► Preparation: To fully appreciate its rich, buttery, and melt-in-your-mouth flavors, it is recommended to slice it very thinly and serve it at room temperature. Be sure to take it out of the refrigerator at least 30 minutes before serving if the opened piece has been stored 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 with a small amount of lard or plastic wrap and refrigerate to preserve its melt-in-your-mouth texture. Find this exceptional cut 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.
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Location in store: Têtes de gondoles

PGI - Protected Geographical Indication

a carton = 2 pieces
a piece ≃ 7 Kg