Braised ham

£7.80 GBP

Ham leg, smoked for 3 days 
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.


Product in a workshop that uses the  following allergens: gluten, egg, fish, mollusc, crustacean, milk, peanut, nuts, soy, sesame, lupine, celery, mustard, sulphites .

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