All Label Rouge farm-raised pork operations are located in Southwest France. The combination of the Farm-Raised Pork and Label Rouge certifications guarantees quality and taste. Outdoor rearing for 200 to 230 days, combined with a traditional cereal-based diet (without additives or antibiotics), allows for greater physical activity in the animals and the production of superior quality hams. They are then salted one by one and by hand with Salies-de-B\u00e9arn salt and dried in our cellars in the heart of the Bayonne Ham PGI geographical area. (Protected Geographical Indication)<\/p>\n
Ingredients: Farm-raised pork ham from Southwest France, Salies-de-B\u00e9arn salt.<\/p>\n","protected":false},"excerpt":{"rendered":"
With this whole boneless Bayonne ham, you will savor one of the jewels of Southwest France’s gastronomic heritage. It is the ideal and practical format for celebrating a special occasion. For family gatherings, weddings, or large meals, this whole ham can easily feed 50 people (as an indication) and allow you to share a passion for fine products, the local region, and our expertise. No need for a knife or ham stand; this boneless ham is designed to be sliced with a slicer. Its 12-month curing promises a delicate, subtle, and inimitable taste, embodying the festive spirit of Southwest France.<\/p>\n