Kintoa Ham PDO - 1kg piece

JAMBON KINTOA

8,2€/100g

Kintoa PDO ham, approx. 1kg.

CHRISTIAN AGUERRE'S KINTOA HAM, A HAUTE COUTURE HAM

An exceptional Kintoa ham, the result of a minimum of 24 months maturing and ancestral know-how.

Wonderful aromas of hazelnut, butter and undergrowth, a melting texture where the marbled fat brings strength and roundness, make this ham a true grand cru with the flavours of the Basque Country and exceptional aromatic complexity.

Kintoa ham is a deep red marbled ham with a white to pinkish colour of the fat.

ORIGIN OF THE KINTOA

TIME, THE SEAL OF EXCELLENCE OF KINTOA

The Kintoa pig is a black Basque pig raised in accordance with the specifications of the Kintoa PDO/AOC. Christian Aguerre raises his pigs in the open air on his farm in Itxassou. The pigs are fed a clever mix of pasture and other woodland delicacies, supplemented with wheat, maize, barley, rapeseed and sunflower cake.

PRODUCTION OF KINTOA HAM

This grand cru ham is made from the rearing and processing of Kintoa Basque pigs in accordance with the AOC rules. Each Kintoa ham is hand-rubbed with a subtle mixture of salt from the Béarn region and spices, including the famous Espelette pepper. Slowly matured in the Basque mountains in Christian Aguerre's own drying room, the ham is then patiently cured to obtain a remarkable Kintoa ham with a characteristic aroma.

TASTING OF KINTOA HAM

We recommend cutting this Kintoa ham into thin slices with a ham knife. In order to fully appreciate this "haute couture" ham, you must also give it time. The Basque black pigs have been given the time they need to obtain high quality meat. Kintoa ham has been given time to mature naturally. Give the ham time to melt in your mouth, to let the flavours coat your palate to appreciate all its richness and finesse.

CONSERVATION OF KINTOA HAM

Your piece of Kintoa ham is delivered to you vacuum-packed. Once opened, store it in a ham bag in a cool, well-ventilated place and brush the opened part with a little lard or oil.