Noix De Jambon - 1kg apx

Noix de jambon, the "nut of the ham", is a staple of French charcuterie boards. This locally produced version is made from selected thigh muscles of larger, older sows, chosen for their well-worked muscle and generous fat cover. Each piece is weighed, rubbed with salt, washed and lightly coated with herbes de Provence: a blend of sage, fennel, thyme and oregano. The jambon is then smoked over beechwood and dry aged in the curing room for 12 weeks. The deep pink flesh is interlaced with fine intramuscular fat, giving the noix de jambon its complex character.