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Dried ham from Lozere

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Lozère - Cédez à la tentation...

Salted with coarse salt and dried at 300 feet high during at least 12 months !

Origins : this dried ham is prepared on the Aubrac highlands by Patrick Nayrolles. It is made with pork meat coming from small local farms.

Salting and drying : this ham is salted only with coarse salt (not any pickling brine !) and dried in natural conditions during at least 12 months at more than 3000 feet high.


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