4,04€
Je choisis les jambons en fonction de leur taille, entre 11 et 14 kg avec une couche de graisse d’à peu près 1.5 cm. Je respecte une période de repos d’un mois en chambre froide entre le salage et le séchage qui permet au sel de pénétrer jusqu’à l’os. Après 9 mois de séchage je panne les jambons avec du saindoux et de la farine pour l’affinage pendant 3 à 4 mois.
En entrée froide ou chaud sur du pain avec un rocamadour AOP
Ferme la Borie d’Imbert Route de Sarlat, 46 500 ROCAMADOUR
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