Cured Ham smoked

A tasty, top quality cured ham which will appeal to fans of Parma or Iberico ham looking for original flavours.
It is traditionally air dried in a Tuyé for 12 months, then it islightly smoked for 3 weeks over local pine, juniper and spruce.
The result is a slightly sweet, delicately flavoured moist meat with very little salt to the taste.
The Pigs used are the regional “Porc de Franche-Comté” breed.