Dry-cured ham 12 months on the bone - whole cured

We select the finest fresh hams from Apalhat pigs raised on straw by three breeders from Aveyron and Tarn with whom we work hand in hand. We salt the hams with sea salt for several days. Our ham dries over the days in a natural dryer, it takes on color, turns from pink to red and becomes firmer. In the 7th month, we grease it with pork fat and rice flour so that it develops its flavors and dries evenly. It will then spend a period of 5 months in its natural dryer in the open air.