EVERYTHING IS GOOD IN HAM
In France, there are 19 hams with a quality sign.
Six PGIs: Ham from Auvergne, Bayonne, Ardèche, Lacaune, Vendée, and dry ham from the Ardennes. Ten Red labels complete this impressive list. Spanish (Bellota, Serrano, Iberico, Pata Negra…) or Italian (Parma, Calabria…) hams also have their fans. In Europe, Italy is the leading producer of hams. Spain comes second.
Derived from the noble part of the pig, ham has been consumed for millennia. The first to have described a smoked dry ham recipe was Cato the Elder. He is considered “the historical father of ham”.
But Gauls and Romans dispute the paternity of the invention of the delicate art of salting. In Rome, ham was a delicacy, reserved for the table of emperors.
In the Middle Ages, its presence in a house was a symbol of abundance. Throughout France, and until the middle of the 20th century, Saint-Cochon was celebrated.
It took a good day to kill the pig, cut it up, make the blood sausages, the fritons, the fresh and dry sausages, and the hams. They were then put in the salting tub, and they ended up hanging in the fireplace from which beautiful slices were regularly taken. At the end of winter, only the bone was left with a little meat around it, which was then used to improve the vegetable soup.
Today, raw ham is a staple of the French table.
Cured ham 1/2 6-7 months ±2.8kg
Price
€93.07
