Boneless ham, matured for 12 months, whole: Approximately 7 kg

We select the finest fresh hams from Apalhat pigs, raised on straw by three farmers from Aveyron and Tarn with whom we work closely. The hams are salted with sea salt for several days. Afterwards, the ham matures naturally in a drying room, changing color from pink to red and becoming firm. In the seventh month, it is rubbed with pork fat and rice flour to develop the aromas and ensure even drying. This is followed by a five-month maturation period in its natural, airy drying room.