The nut in the heart of the ham. Sliced. It is carefully carved by our butchers. This topside is cured, put in net and air-dried for 3 months. It is then slow-smoked 2 days over beech & pine needle sawdust.
The pigs are reared outside in the French countryside.
About Nitrates and Nitrites
Nitrites and nitrates are essential for both ensuring meat is cured fully and properly and also for allowing the complex flavours to develop. Much like sulphite is a natural and important part of wine-making - nitrites do the same job for charcuterie. They exist in minuscule quantities and so long as you don't consume mountains of cured meats every single day then you can rest assured that consuming our meats will only provide you with positive health benefits such as a strong heart and a powerful mind.
Produced by: Mont Charvin
Perfect for your charcuterie platter!
Store in a dry place at a temperature below 18 degrees.
We can deliver on Mondays, Tuesdays, Wednesdays, Thursdays, Fridays and Saturdays.
Nut of pork, Guerande sea salt, salt, preservative: sodium nitrite and saltpetre, sugar (dextrose, glucose syrup), spices, enzymes
|Typical value||Per serving (100g)||Per 100g|
|Energy Content (kj)||818||818|
|Energy Content (kcal)||196||196|
|- of which saturates (g)||3.3||3.3|
|- of which sugars (g)||0.3||0.3|