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Kintoa Ham Boneless 巴斯克火腿 (無骨)

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OTE1106

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

OTE1106

Data sheet

Origin
France
Condition
Chilled
Breed
Kintoa Basque Pork
Cut
Boneless
Sausage & Ham
Pork

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