Bigorre black ham ◆

jambon noir de Bigorre

What it is

In 1981 the Gascon black pig was down to two boars and about thirty sows; a handful of breeders rebuilt the herd, and the ham took its AOP in 2017. Curing and ageing run a minimum of twenty months, twelve of them in a drying loft open to the outside air.

In the kitchen

Its fat melts near body temperature, so serve the slices at 20–22 °C rather than from the fridge; lay them out half an hour ahead and they go translucent on the plate. Never trim the fat away.

Goes with

Fig Butter Grape Almond Olive oil Tomato

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

Something wrong here, or missing? Tell us