« JAMBON DE VENDÉE » : CURED HAM FROM VENDEE

The part of the leg of only one single free range pig reared in the open.
Hand rubbed with natural sea salt, herbs and brandy.
Long aging process (3 months). Branded with the Tradition de Vendée seal.

Serving suggestions: can be eaten raw thinly sliced, with melon or just grilled in thicker slices (sweeter and not as salty when left in milk for an hour before cooking) accompanied with « mogette » (a special white bean from Vendée).

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