Kintoa ham bone-in

Made from the 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 under 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 the 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 the perfect place for grazing. It is to pay tribute to the country of Quint and its tradition, that the ham made from the Basque pig is called Kintoa ham.

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

Keep the Kintoa ham in a large cloth, at room temperature, in a dry and cool place. Once cut,to prevent the ham from overdrying, put some oil and greaseproof paper on it.

With a sharp knife, cut very thin slices and enjoy its strong and deep flavour and its fruity taste.