Dry-cured ham

Dry-cured ham consists of meat cuts from the hind leg of a salted and dried pig. The differing flavours and colours of dry-cured hams are attributable to each particular pig’s breed, diet as well as the way the meat has been salted, dried, eventually smoked and then aged.

A FEW RENOWNED DRY-CURED HAMS

Bayonne ham PGI
Lacaune ham PGI
Auvergne ham PGI
Savoie ham PGI
Noir de Bigorre ham PDO
Basque Kintoa ham PDO

SERVING SUGGESTIONS

Cured ham stands strong as the emblem of “appetizers”, best savoured with a good glass of wine. Using a sharp knife, it can be cut into thin and translucent shavings. Served raw during cocktail hour, as an appetizer, as part of a crudité platter but also with cheese, cured ham makes for an exquisite match with many ingredients.

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Dry-cured ham & Mondeuse

With its juicy acidity, crunchy tannins, notes of red plum and slightly peppery finish, the Mondeuse is a clear match for dry-cured ham. The perfect companion for when the aperitif gets a bit more serious.

Which wines to enjoy with dry-cured ham?

Because the harmonious pairing of wines with charcuteries ranks among the french culture’s defining culinary unions, we couldn’t resist making a few unexpected recommendations of our own on the topic of charcuteries and red or white wine couplings.

In fact, these suggestions will allow you to combine the celebrated charcuteries of our heritage with wines of character, and thus to be bold with unprecedented pairings!

White wines

Prime dry-cured ham:
Lirac appellation, Rhône Valley, France

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