Boneless ham cured, traditionally braised and lightly slow smoked 3 days. The braising process helps the ham retain all its moisture for a perfectly juicy texture. The flavour is quite smoky without being too salty and the texture is really juicy. Made with PGI Franche Comte Pork.
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: Le Tuyé de Papi Gabi
Store between 0 and 4C
We can deliver on Tuesdays, Wednesdays, Thursdays and Fridays.
Pork Ham, salt, dextrose, preservative: Sodium nitrite, acidulant: Sodium triphosphate, emulsifiers: disodium diphosphate, antioxidant: tetrasodium diphosphate
|Typical value||Per serving (100g)||Per 100g|
|Energy Content (kj)||426||426|
|Energy Content (kcal)||101||101|
|- of which saturates (g)||0.64||0.64|
|- of which sugars (g)||0.36||0.36|