Jambon de l'Ardéche

Jambon de l'Ardéche is a dry-cured ham made from the hind leg of a pig, produced in the mountainous Rhône-Alpes region in France, with favorable cold air and temperature conditions.  It holds a minimum weight of 8,5 kilograms when still fresh, and is left to mature for at least seven months.

It is hand-rubbed with salt, pepper and various spices. The ham is also coated with a blend of lard, spices and chestnut flour. The older the ham, the more intense its flavor becomes, and the meat becomes firmer. It can optionally be lightly smoked with chestnut wood.

The texture is supple and pleasant while the taste is strong and meaty, with hints of chestnuts, hazelnuts and a unique, rich aroma. Enjoy it thinly sliced, which is when you'll be able to see its dark red color and light marbling with creamy, white fat.