Sliced Kintoa ham in vacuum

Made from a pork called "Pie noir du Pays Basque", Kintoa ham is cured between 16 to 18 months in our drying shed in Les Aldudes Valley. Characterized by a dark red and marbled meat, a fruity and strong taste and its firm texture slowly melting on the tongue.
Silver medal in "Concours Général Agricole Paris 2012".
Gold medal in "Concours Général Agricole Paris 2011".

Kintoa, the country of Quint,
The Aldudes Valley, which is an ancestral land for the breeding of Basque pigs, belonged to the country of Quint, "Kintoa" in basque. The name of this land comes from a feudal tax, the "quint rights" which basque shepherds had to pay to the King of Navarra for grazing pigs. They had to provide one fifth of the herd.
This area, which is rich in  beech trees, chestnut trees and oak trees, is a perfect place for grazing. It is to pay tribute to the country of Quint and its tradition, that the ham made from the Basque pigs is called Kintoa ham.

Kintoa ham is rubbed with red pepper, salt, black pepper, garlic, sugar, saltpeter

Keep the pre-sliced Kintoa ham vacuum pack in a temperature between 0 to +4°C during maximum 3 months. Once the vacuum pack is open, it can be kept for one month after putting some oil and greaseproof paper on

In order to enjoy the ham in the optimal condition, keep at room temperature for 15 minutes before eating it. Perfect as an appetizer served in "Onegin" (cones) with some vinegar cherries and guindillas or in cold starter with other kind of charcuterie and fresh vegetables.