Whole Black Ham of Bigorre AOP - 24 months maturing

The Black Ham of Bigorre offered by Don Pepe is ranked among the greatest European hams. The hams are matured in the open air for 20 to 24 months. The maturing takes place in the same geographical area as the breeding, at the foot of the French Pyrenees. The black pig of Bigorre has been present in the Pyrenees since the dawn of time. Black Bigorre ham has a powerful taste and a long finish. Light salting with rock salt from the Adour basin stimulates the taste buds and gently enhances the flavors. Cut into thin slices, its finely marbled and slightly shiny flesh is a sign of a beautiful melt-in-the-mouth promise. Its slice, rich in the same monounsaturated fatty acids as olive oil, appears ideally creamy and lets out all the subtlety of its aromas with the taste of dried fruits. Minimum weight: 7 kg