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The Little French Ham - Whole piece

$70.00

7 in stock

SKU: 10054 Category: Tag:

Little boneless leg muscle simply cured overnight with salt, then brushed, dried and rubbed with pepper and air-dried to mature for up to six weeks. The meat is not as intense as prosciutto, although is very creamy and nutty. Otherwise known as Noix de jambon. Approx 500g

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