Jambon du Kintoa

Jambon du Kintoa is a renowned dry-cured ham made with pork meat coming from free-range pigs, known as pie noir du Pays Basque. Salted with dry salt from Bassin de l'Adour, and dried for a minimum of 17 months, jambon du Kintoa is marbled with velvety fat that slowly melts in the mouth.

The dark red, lean meat is tender, soft, and elastic, with deep, fruity flavors reminiscent of spices and nuts. Jambon du Kintoa is best enjoyed at room temperature, paired with bread and fresh or pickled vegetables.