Dry pork ham matured for at least 24 months, Noir de Bigorre

Preparing a Bigorre Black Ham requires specific know-how and great perseverance.

It is linked to natural conditions of temperature and humidity. After gentle salting with rock salt from the salt pans of the Adour basin, the hams are matured in the open air for at least 24 months. The refining is carried out in the same geographical area as the breeding, at the foot of the French Pyrenees.

When tasting, this is reflected in Bigorre Black Ham by nuances of color from lean, from dark red to ruddy red, including crimson with orange tints and by the presence of a very white and silky fat with sometimes pinkish tints. Cut into thin slices and enjoyed at room temperature (between 20° and 22°C), Bigorre Black Ham is soft and long in the mouth.

What is certainly the best in France in this area!

Sold boneless, quarter or half.