Scliced Ham from Les Aldudes Valley under vaccum 250G

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".

Ham is rubbed with red pepper, salt, black pepper, garlic, sugar, saltpeter

Keep the ham in a temperature between 0 to +4°C during maximum 3 months. Once the vacuum pack is open, put some oil and greaseproof paper on and eat it within 48 hours.

In order to enjoy the ham in optimal condition, keep it at room temperature during 15 minutes before eating. It is perfect as an appetizer served in "Onegin" (cones) with some vinegar cherries and guindillas or as a cold starter with other kind of charcuterie and fresh vegetables. Lightly pan fried, the slices are served in piperade (traditional Basque dish) with fried eggs.