This boneless ham is crafted from the heritage Porc Noir de Bigorre breed, raised in the French Pyrenees. Cured for a minimum of 36 months under AOP regulations, it develops a firm texture, deep ruby color, and complex aromatic profile with dried fruit notes.

Detailed Information

• Curing Process: Salted with local rock salt, then aged naturally in mountain air for up to 36 months .

• Texture & Flavor: Firm yet tender, with lean dark-red meat marbled with silky white fat. Flavors include nuts, chestnuts, wild mushrooms, and sweet dried fruit, characteristic of the breed’s high-quality monounsaturated fat.

• Aroma: Rich and nutty, long aftertaste with balanced saltiness—not overly salty—ideal for enjoying at room temperature .

Who is Le Noir de Bigorre?

Le Noir de Bigorre is an AOP-certified collective that preserves traditional breeding and processing methods for the Porc Noir de Bigorre. They oversee the integrated production chain—outdoor rearing, natural feeding (acorns, grasses), gentle salting, and slow ageing—to deliver authentic regional charcuterie.

Storage and Usage Instructions

• Storage: Store in a cool (10–15 °C), dry place, wrapped in breathable paper or cloth. Once cut, refrigerate wrapped and consume within a few weeks.

• Serving: For optimal aroma and flavor, thinly slice and allow to rest 1–2 hours at room temperature before serving. Ideal paired with artisan breads, aged cheeses, dried fruits, or full-bodied red wines