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