Les Jambons d'Antan
Ships orders within 6 to 10 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 1986
Les Jambons d'Antan embody Norman artisanal excellence. Founded in 1986 by Jacques Lerouxel in the heart of Normandy, this company perpetuates traditional know-how which gives its products an unrivaled high-end quality.
Authentic artisanal know-how:
The production of Jambons d'Antan follows a meticulous process in several stages, guaranteeing an exceptional flavor and texture.
Salting: The hams are worked in sea salt in a churn for several minutes to make the flesh permeable. They are then rubbed by hand and left to rest for three weeks, covered with a mixture of salt and spices whose recipe remains secret.
Smoking: The hams are hung in a chimney measuring 4 m² on the ground and 15 m high, where they are smoked for four weeks. Delicately wrapped in a fabric, they retain all their finesse, softness and authentic taste.
Maturing: After smoking, the hams continue to mature, developing rich aromas and a melting texture, the signature of Jambons d’Antan.
A high-end local product
Les Jambons d'Antan are distinguished by their commitment to tradition and quality. Each stage of production is carried out with particular attention, ensuring a final product that will delight the most demanding palates. Their authentic taste and soft texture make them an ideal choice for lovers of fine charcuterie.
By choosing Jambons d'Antan, you offer your customers a unique culinary experience, reflecting Normandy's gastronomic heritage and artisanal know-how passed down from generation to generation.
Authentic artisanal know-how:
The production of Jambons d'Antan follows a meticulous process in several stages, guaranteeing an exceptional flavor and texture.
Salting: The hams are worked in sea salt in a churn for several minutes to make the flesh permeable. They are then rubbed by hand and left to rest for three weeks, covered with a mixture of salt and spices whose recipe remains secret.
Smoking: The hams are hung in a chimney measuring 4 m² on the ground and 15 m high, where they are smoked for four weeks. Delicately wrapped in a fabric, they retain all their finesse, softness and authentic taste.
Maturing: After smoking, the hams continue to mature, developing rich aromas and a melting texture, the signature of Jambons d’Antan.
A high-end local product
Les Jambons d'Antan are distinguished by their commitment to tradition and quality. Each stage of production is carried out with particular attention, ensuring a final product that will delight the most demanding palates. Their authentic taste and soft texture make them an ideal choice for lovers of fine charcuterie.
By choosing Jambons d'Antan, you offer your customers a unique culinary experience, reflecting Normandy's gastronomic heritage and artisanal know-how passed down from generation to generation.
