Jambon Accoceberry

Our Accoceberry ham is made from Basque pigs born in St-Jean-Pied-de-Port. They are the result of a cross between two breeds, DUROC and LANDRACE. They are then carefully raised for at least 8 months, in the open air or on straw, on local farms. The result is a beautiful marbled meat, which we then salt and dry for around 8 months. Our dryer then raises the temperature, for 45 days, before continuing with the classic drying process for 5 to 6 months. This minimum 15-month maturing period gives the cheese its typical taste, with notes of hazelnut and chestnut. notes of hazelnut and chestnut. Our Basque Ham is lightly salted, with a long, melt-in-the-mouth texture. Its delicate, subtle aromas are conditioned by the special climate of the Basque country and the know-how of our teams, who draw their inspiration from the best methods of maturing and curing. and drying methods.