Half Black Ham from Bigorre PDO, boneless, rind - maturing 20 months

Cut into thin slices and eaten at room temperature, the Ham exudes a beautiful aromatic complexity dominated by the dry fruit. Its sublime aromas come mainly from its fat, rich in monounsaturated fatty acids. The preparation of a Black Ham from Bigorre AOP is linked to the natural conditions of temperature, humidity and the effect of foehn specific to the Pyrenean climate. Natural salting at the end of maturing, a minimum duration of 20 months, each ham requires special attention personalized which will allow it to express its bouquet and flavor singular. To be enjoyed at room temperature