The Auvergne ham is produced with ancestral know-how conferring a typical, slightly garlicky flavour and a remarkably tender texture. It is air-dried and matured at the foot of the volcanoes of Auvergne for at least 8 months.
It benefits of 2 quality labels:
- Red Label "Dry ham"
- The protected geographical indications (PGI) linked to its geographical origin (Auvergne).
To the multiple salads of the Auvergne made from escarole, dandelions or other seasonal leaves, we invite you to add some diced or thinly sliced Auvergne ham, along with chopped fresh or pickled onion, red or white cabbage, green Puy lentils, thinly sliced fruit (such as figs or pears), walnuts, croutons rubbed with garlic or woods mushrooms seared quickly in a pan.
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