Description haut de page ▲
Made from the traditional white pigs, Ham from Les Aldudes Valley is cured between 10 to 14 months in the drying shed of Les Aldudes. The meat has a homogenous deep red colour; the texture is soft and tender; the taste and the flavour are subtle. Gold medal in "Concours General Agricole in Paris 2008". Bronze medal in "Concours General Agricole in Paris 2012".
ingredients haut de page ▲
Ham is rubbed with red pepper, salt, black pepper, garlic, sugar, saltpeter.
Storage haut de page ▲
Ham from Les Aldudes Valley can be kept during 6 months in a large cloth at room temperature, in a dry and cool place. Placed on a ham stand (optimal tasting conditions) the ham from les Aldudes Valley will reveal its fragrances and aromas. Once cut, put some oil and greaseproof paper on the top (sliced part) to protect from over drying.
Suggestion haut de page ▲
With a sharp knife, cut very thin slices. Lightly pan fried, Ham from Les Aldudes Valley is served with a salad or in slice with the piperade (Basque traditional dish).
Consumers' view haut de page ▲
. Saint-Pierre D'Autils (24 Novembre 2015)
La rapidité de la livraison (1 jour entre la commande et la livraison) n'a d'égale que la qualité des produits. Excellent
ELISABETH G. (29 Novembre 2013)
Nul besoin d'aller chercher ailleurs, ce jambon est fabuleux