The artisanal boneless dry ham is found in the heart of the Duroc pig's thigh. This breed of pig is raised in the Auvergne Rhône-Alpes region. This thigh heart is trimmed, salted, shaped into a round, and tied to give it its characteristic oval shape. It is then aged for more than a year in a cellar, undergoing the summer heat and then the humid winter cold of the heights of the Rhône valley. This gives it its inimitable taste, with buttery notes reminiscent of brioche enveloping the mouth. To be enjoyed at room temperature, sliced very thinly.
Sold by the piece, weighing about 3 Kg (more or less 300g).
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