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Dried ham from Lozere
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.
Craftsman : Souchon - Nayrolles
Origin : Nasbinals, Lozère (France)
With this product, we suggest you :
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350g jar |
250g minimum |
400g minimum |
180g |
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115g can |
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