Jambon d'Auvergne

Jambon d'Auvergne is a dried pork ham made from the hind leg, produced in the French region of Auvergne (departments of Cantal, Haute-Loire, Lot, Corréze and Puy-de-Dôme). The ham is dried, salted and matured for at least eight months and it is never smoked.

The weight of the ham with the bone still in must be at least six kilograms. The pigs feed on cereals and oilseed, giving the ham a soft, dry texture and an intense, unique flavor of dried pork, hazelnuts and hints of garlic that linger in the mouth.

Garlic is mixed in the salt and makes the preservation of the ham better while helping the specific flavors develop on the inside of the ham. Once sliced, the ham is lean and red to dark red, with very little yellow or pink fat coverage. Consume the tasty, thin slices with hard cheeses or olives.