Jambon de Vendée

Jambon de Vendée is a smoked, cured and boneless ham made from pig's meat in the French region of Vendée. The pigs used to get the final product are reared in the open air where they roam freely. The ham is hand rubbed with natural sea salt, a specific blend of herbs and spices (cinnamon, pepper, thyme and bay leaves) and brandy.

It is left to mature slowly, over the course of three months, wrapped in cloths and pressed between two wooden boards, when it develops its characteristic brown rind and rich, sweet, meaty flavors. After the drying, the smoking the ham is optional.

It can be eaten thinly sliced and paired with melons or figs, or grilled in thicker slices. On French menus, it appears in a salad with pears and accompanying puff-pastry with figs and a melon sorbet. When cooked, it is traditionally served with local white haricot beans known as mogettes.