Pope's eye dried ham

This piece of ham is made with pork from small farms in Lozere and Aveyron, fed with cereals from the local farms. It is preserved only with salt and dried naturally during 12 months. In this region, it is served in generous slices but can be best appreciated in thin slices. The marble meat is very savoury and tasty, delicately salted.

Composition :	pork, salt.
Craftsman :	Patrick Clavel learn more
Origin :	La Canourgue, Lozère (France)

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