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Made from the pork called "Pie noir du Pays Basque", Kintoa ham is cured between 16 to 18 months in our drying shed in Les Aldudes Valley. Characterized by a dark red and marbled meat, a fruity and strong taste and a firm texture that melts slowly under the tongue.
Colour : dark red, marbled, bright fat
Texture : firm Smell : strong and deep (fresh butter, hazelnut, under-wood and fern)
Taste : fruity and matured, slowly melting on the tongue
OTE1100
Data sheet
- Origin
- France
- Condition
- Chilled
- Breed
- Kintoa Basque Pork
- Cut
- Bonein
- Sausage & Ham
- Pork
OTE1100