Ham thinly sliced ​​into petals by hand by one of our artisan cutters

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