Ham, braised and smoked for 3 days
4.2 8.4 £4.20 - £8.40
Smoked and cooked leg of ham.
The Pigs used are the regional “Porc de Franche-Comté” breed and the ham is traditionally cured and smoked in the “tuyé” - huge chimneys commonly found throughout the region. The leg is cured before being cold smoked over pine, juniper and spruce for 5 to 10 days, it is then steamed overnight. The steaming process helps the ham retain all its moisture for a perfectly juicy texture. The flavour is quite smoky without being too salty and the texture is really juicy.