Description An exceptional ham, tender, fine. Great art. A free-range pig from Haute-Saône, raised without antibiotics or GMOs, only with farm cereals and flax seeds by Xavier Ménigoz in Saint-Bresson. This free-range pork ham is rubbed with dry salt, flavored with Arbois wine and spices and lightly smoked with fir wood in the historic smokehouses of Luxeuil-les-Bains. This Luxeuil raw ham is also a story of men since this gastronomic monument was saved by the butcher and charcutier Arnaud Daval thanks to the transmission of the recipe by the butcher Lucien Destaing. Based in Luxeuil-les-Bains, the latter was going to leave with his recipe without a buyer. Arnaud Daval decided that this historic artisanal know-how had to be saved. A rare piece, its power and aromatic complexity are expressed after a patient drying of 11 months. You will enjoy it in very thin slices. And you will forget the others. Cut Whole piece (quarter, half or whole ham).
Ingredients Pork from Haute-Saône rubbed with dry salt, flavored with Arbois wine and spices, lightly smoked with fir. No added nitrite salt.
Origin France.
DLC 7 months .
Conservation Vacuum packed.