Bayonne PGI dried ham 20x16g - 320g
Chiffonade of Coppa di Parma IGP 74 slices - 300g
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- New
Chiffonade of Spianata Piccante 58 slices - 300g
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Coppa 32 slices - 250g
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Mini dry sausage with walnuts - 500g
The history of Aoste ham is intertwined with that of the eponymous village – Aoste (in Isère) – and the passion of one man, Roger Reybier, a lover of good French cuisine.
Curious to discover other cuisines, he travels to Europe. In Parma, he was seduced by raw ham which he absolutely wanted to introduce into the daily lives of the French.
At that time, the French production of raw ham was almost non-existent and of low quality. Back in France, he launched his first production unit (in 1976) in the village of Aoste in the Bugey mountains, which benefits from a temperate climate ideal for the maturation of ham. The challenge is on... Very quickly, Aosta ham becomes one of the first references on the market and wins over the general public by establishing itself as the benchmark brand.