Jambon sec de Corse

Jambon sec de Corse is a salted, dry-cured and matured ham made from the meat of the local Nustrale breed of pork, coming from the French island of Corsica, where the soil and climate favorably influence the taste of the meat.

The animals feed mostly on local chestnuts and acorns for at least the first 30 days, after which the diet is supplemented with barley. Jambon sec de Corse is matured for at least 12 months, acquiring its unique texture and flavors. When sliced, the ham is lean and red to deep red, well marbled with intramuscular fat.

The flavors range from rich and fruity to woody and nutty with hints of mushroom. Due to its high fat content, it is almost sweet, but also salty and peppery. Pair it with green olives, melon or figs.