Bigorre Black Pig's Ham - sliced - 10 blister-packs 10 x 100 g

description

Ham Pork Black Bigorre is considered the best ham French soil. Its silky and soft flesh, rich and persistent aromas make Black Bigorre, a large ham with an inimitable character.

The refinement of Hams Black Bigorre is done in the same area as livestock, at the foot of the Pyrenees. It involves four steps:

• Salting: it is covering the ham with dry rock salt from the salt basin of the Adour, to enable its conservation. The duration of the salting is determined by the weight of the ham to obtain a soft salting. Salt contributes to flavor development and intensity of the color if specific black Bigorre ham.
• Rest in cold: ham is suspended between 10 and 16 weeks to achieve maturation at low temperatures. During this period, the salt diffuses uniformly and ham loses moisture
• The drying. After resting cold hams come in drying at room temperature until 10 months of age. During drying, the hams are covered down on the lean, in order to obtain a homogeneous drying portion.
• Refining: The Black Bigorre hams spend at least the last 10 months cycle in a dryer with windows, to permit the entry and circulation of air and to refine the hams under natural conditions of temperature and air humidity. They benefit from the foehn effect * quite specific in Piedmont central Pyrenees.

* The foehn wind is south more hot and dry wind in the region 1 in 3 or 4, alternating with more cold and wet winds from the Atlantic. It is during this stage of ripening the ham acquires all its sensory characteristics and develops its typicality.