Jambon de Lacaune

Jambon de Lacaune is a dry-cured ham made from pig's meat in the French region of Tarn, in an alpine and Mediterranean climate. Fresh hams with a minimum weight of 9 kilograms and at least 10 mm of fat coverage are selected for the lengthy process of dry curing.

The hams are rubbed with sea salt and pepper and left to mature, dry and ripen until the product is finished. When sliced, it is intensely red to dark red, lightly marbled and has a soft, delicate and supple texture. The mild aromas are well balanced, typical of dried, matured meats while the salty flavor is present, but not overpowering, a pointe de sel (a hint of salt), as the locals say.