Jambon de Noir de Bigorre ham from the French Pyrenees

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Review
 
Jambon de Noir de Bigorre
Food glossary

Reviewed By

Sue Dyson and Roger McShane

Jambon de Noir de Bigorre is an air cured ham that is made from the Gascony Black Pig that has been revived as a species in the French Pyrenees after their numbers dropped to just a few hundred in the late 1970s.
The key to this wonderful ham is the fact that it averages 57% fat which provides the flavour to the ham.
A dish of Jambon de Noir de Bigorre with fig confiture is served at the delightful Le Grand Pre restaurant in Roaix in the Rhone Valley.
 
     
     
     


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