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Jambon entier à l'os
Ferme les Acacias

Whole ham on the bone

Whole ham on the bone cured between 12 and 15 months, Weight 7 to 8.5 kg Our ham is salted and dried at the Maison du Jambon de Bayonne. It is the only product that contains a preservative. Tasting advice: In chiffonade as an aperitif, in thin slices as a starter, in a sandwich. Pan-fried slice on both sides to accompany a piperade, hot vegetables or in small pieces in a pan-fried vegetable...

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