The most important factor in our dry-cured ham is of course the meat itself. Meat from the Duroc d’Olives pig has plenty of intramuscular fat, providing extra taste and tenderness. We select the best hams, which are then salted. This process follows a traditional Flemish recipe that cures the meat by dry salting rather than in brine. This has the advantage of leaving a less salty aftertaste. After salting, the hams are matured for at least 10 months, until they are ready: quality takes time! The result is a fine dry-cured ham with an intense and authentic flavour.