Ham on the bone

Duroc d’Olives’ ham on the bone boasts an advantage that makes all the difference: it includes more intramuscular fat, making the meat juicier and tastier. Firstly, we remove part of the fat and rind around it. Next, we smoke the ham in the traditional way, brine it, fasten it tightly to the bone and cook it in our stock. This results in a delicious and tender ham, with a subtle and delicate taste!

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