Purchase of artisanal dry-cured ham made in the pure tradition
Dry-cured ham: a story of maturing
Coming from mountainous regions, our dry hams of country stand out for the terroir and the origin of the pigs used for their composition, but also for the Aveyron climate, favorable to slow and uniform drying. It is the refining that will allow the boneless dry ham to develop its aroma, texture and beautiful color.
As a guarantor of traditions, at the Boutique des Saucissons, we follow rigorous specifications for the production of dry-cured ham. The latter responds to three essential stages:
- Preparation of the pork leg, degreased, salted and then washed in spring water.
- Drying which reduces the amount of water in the meat.
- Refining: which brings all the aromatic complexity to the smoked dry ham .
To fully appreciate the flavors of our boneless dry-cured ham, we recommend tasting it at a temperature below 18°C.
Buy your dry-cured ham at the best price at the Boutique des Saucissons!
Our range of dry-cured hams
The Shop of Sausages offers you a range of artisanal dry-cured hams with different maturing and packaging, carefully prepared using pork from France. Discover our large boneless dry-cured ham, our sliced dry-cured ham or, for the most gourmet, our dry sausage made from ham:
- THE dry ham upper ⅙ boneless and without shank, to be cut on demand;
- THE dry ham vacuum-packed;
- Dry sausage made from ham, made from fine pieces of pork thigh.
The Sausage Shop offers you the sale of dry-cured ham online , direct from the producer for an exceptional tasting of your dry-cured hams . With us, no compromises: a fair price, traditional know-how and a short circuit from producer to consumer.
Because we don't like products that travel more than we do...
What is the difference between cooked ham and dry ham?
Tasty, melting in the mouth and delicious, the dry ham without nitrine is made with the leg of the pig, just like cooked ham. However, these two do not have the same color or taste. The difference lies in the manufacturing process!
In both cases, raw ham as cooked ham , the meat is first prepared. It is boned, trimmed, the nerves and less noble muscles are removed and finished with degreasing.
Preparing the cooked ham:
Also called white ham, cooked ham is then injected with a brine made from water, salt and spices, sometimes nitrite and additives to give it its beautiful pink color. Made from pieces of meat agglomerated and pressed in a mold, white ham is then cooked in a broth of aromatic herbs or steamed, before being cut into more or less thin slices.
Preparation of dry-cured ham:
Unlike cooked ham, our French dry-cured ham is covered with a thick layer of salt for about ten days. This salt bath dehydrates the meat by removing excess water and thus eliminates all pathogenic bacteria. The artisanal dry-cured ham is then freed from this layer of salt, washed and placed in a maturing cellar where it will develop its aromas for 6 to 8 months.
How to enjoy dry-cured ham?
To enjoy the flavors of our Artisan dry-cured ham , you can eat it in thin slices with fresh bread or country bread, butter and pickles. Aperitif aficionados will eat it as is, possibly with a slice of melon.
In order to better appreciate the taste of a dry-cured ham , it is recommended to consume it in thin slices, or even in chiffonade. That said, the dry ham cut into thicker slices will work perfectly on fried eggs and it is also very popular cut into small strips in a soup or velouté. Your gourmet ally for successful dishes!
How to slice our large 1/6 dry ham?
To properly slice your artisanal dry-cured ham , equip yourself with a ham knife with a very sharp blade. Make sure that the cut is as straight as possible in order to make nice thin slices. To do this, be sure to always keep the same cutting dynamics. Once cut, you can keep your large dry ham in the cold, between 0 and 6°C.
You like our dry hams ? You will also love our range of artisanal dry sausages !
To discover without further delay ;)
128 g
230 g
650 g
