Ham from Les Aldudes Valley bone-in

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.

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.

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).