Dry-cured ham le 24 with 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. It is put in the dryer and then 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 17 months in its refining dryer during which its nutty flavor will develop.