Consumption: which region makes the best country ham?

It is one of the most popular charcuterie specialties for lovers of good food. THE ham dry offers multiple flavors, depending on its breeding methods, its salting recipes, and each region of France has its manufacturing secrets. In Vendée, Raphaël Filippini, butcher, continues the tradition. His hams, the charcutier will first rub them with a mixture of sea salt and brandy. Once salted, the hams are covered with a mixture of cinnamon, pepper and spices, before being wrapped in a cloth, which allows for more flavor. Three or four months of maturation are then necessary.

Specifications

In Auvergne too, raw ham is a question of requirement, because it has an IGP, Protected Geographical Indication. About 1,600 tons are produced each year, seven salting companies make it like that of Jean-François Limougoux. “The typicality of our Auvergne ham is when we put garlic, pepper and spices in our salt”, explains the director of Limoujoux Salaisons. A recipe protected by specifications, which notably requires the ham to mature very slowly, lasting at least eight to nine months.