Buy artisan dry-cured ham made in the purest tradition
Dry-cured ham: a story of curing
Coming from mountain regions, our country dry-cured hams stand out for their terroir and for the origin of the pork used to make them, but also for the Aveyron climate, ideal for slow, even drying. It is the curing that allows the boneless dry-cured ham to develop its aroma, its texture and its handsome colour.
Guardians of tradition, at la Boutique des Saucissons we follow a rigorous set of specifications for making dry-cured ham. It involves three essential stages:
- Preparing the pork leg: trimmed of fat, salted, then washed in spring water.
- Drying, which reduces the amount of water in the meat.
- Curing, which gives the smoked dry-cured ham all its aromatic complexity.
To appreciate the full flavour of our boneless dry-cured ham, we recommend enjoying it at a temperature below 18°C.
Buy your dry-cured ham at the best price at la Boutique des Saucissons!
Our range of dry-cured hams
La Boutique des Saucissons offers you a range of artisan dry-cured hams with different curing times and formats, carefully prepared from French-sourced pork. Discover our large boneless dry-cured ham, our sliced dry-cured ham or, for the greediest among you, our dry-cured sausage made from ham:
- The premium dry-cured ham ⅙, boned and without the shank, cut to order;
- The dry-cured ham sliced and vacuum-packed;
- The dry-cured sausage made from ham, using prime cuts from the pork leg.
La Boutique des Saucissons offers you dry-cured ham for sale online, direct from the producer, for an exceptional tasting experience with your dry-cured hams. With us there are no compromises: a fair price, traditional know-how and a short supply chain 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-cured ham?
Tasty, meltingly tender and full of flavour, the nitrite-free dry-cured ham is made from the pork leg, just like cooked ham. Yet the two share neither the same colour nor the same taste. The difference lies in how they are made!
In both cases, raw ham as well as cooked ham, the meat is first prepared. It is boned, trimmed, stripped of sinews and less prized muscles, and finally defatted.
How cooked ham is prepared:
Also known as jambon blanc, cooked ham is then injected with a brine of water, salt and spices, sometimes with nitrite and additives to give it its pretty pink colour. Made up of pieces of meat bound together and pressed into a mould, cooked ham is then poached in a herb stock or steamed, before being cut into slices of varying thickness.
How dry-cured ham is prepared:
Unlike jambon blanc, our French dry-cured ham is covered with a thick layer of salt for around ten days. This salt bath dehydrates the meat by drawing out the excess water and so eliminates all pathogenic bacteria. The artisan dry-cured ham is then freed of this layer of salt, washed and moved to a curing cellar where it develops its aromas over 6 to 8 months.
How should dry-cured ham be enjoyed?
To make the most of the flavours of our artisan dry-cured ham, you can eat it in fine slices with fresh bread or country bread, butter and gherkins. Apéritif aficionados will eat it just as it is, perhaps with a slice of melon.
To appreciate the taste of a dry-cured ham at its best, it is recommended to eat it in fine slices, or even shaved wafer-thin. That said, dry-cured ham cut into thicker slices works beautifully on fried eggs, and it is also much enjoyed cut into small strips in a soup or a velouté. Your gourmet ally for dishes that always work!
How to slice our large 1/6 dry-cured ham?
To slice your artisan dry-cured ham properly, take a ham knife with a well-sharpened blade. Keep the cut as straight as possible so as to produce lovely fine slices. To do so, always maintain the same slicing rhythm. Once cut, you can keep your large dry-cured ham refrigerated, between 0 and 6°C.
You love our dry-cured hams? Then you will also adore our range of artisan dry-cured sausages !
Discover them without further delay ;)
230 g
120 g
120 g
