Biggest nut of the ham, cured with Guerande sea salt, shaped and air dried for 6 months. Rubbed with nutmeg and garlic for an unique identity.
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. We want to provide transparency to you so that you can make your own decisions about consuming.
Produced by: Mont Charvin
Store between 0 and 4C
We can deliver on Mondays, Tuesdays, Wednesdays, Thursdays, Fridays and Saturdays.
Pork topside, guerande sea salt, salt, sugar (dextrose, saccharose), preservative (sodium nitrite, salpeter), enzymes
|Typical value||Per serving (100g)||Per 100g|
|Energy Content (kj)||1092||1092|
|Energy Content (kcal)||262||262|
|- of which saturates (g)||7.2||7.2|
|- of which sugars (g)||0.8||0.8|