Smoked and cooked leg of ham.
The Pigs used are the regional “Porc de Franche-Comté” breed and the ham is traditionally cured and smoked in the “tuyé” - huge chimneys commonly found throughout the region.
The leg is cured before being cold smoked over pine, juniper and spruce for 5 to 10 days, it is then steamed overnight.
The steaming process helps the ham retain all its moisture for a perfectly juicy texture. The flavour is quite smoky without being too salty and the texture is really juicy.
The French Comte's range of finest handcrafted produce aims to bring the authentic flavours of the Franche-Comté mountains to the UK.
They source their products direct from the producers, with every supplier being carefully chosen for their ethics and quality.
Keep refrigerated and consume by best before date.
Pork, nitrite salt, glucose syrup, natural flavours
UK Mainland
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over £50 total order value | Free |
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