cff-hk@classicfinefoods.com
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Made from the pork called "Pie noir du Pays Basque", Kintoa ham is cured between 16 to 18 months in our drying shed in Les Aldudes Valley. Characterized by a dark red and marbled meat, a fruity and strong taste and a firm texture that melts slowly under the tongue.
Colour : dark red, marbled, bright fat
Texture : firm Smell : strong and deep (fresh butter, hazelnut, under-wood and fern)
Taste : fruity and matured, slowly melting on the tongue
Code: WAG21509
weight±7.5 kg per pcRegister now to see the price
Code: LAP0070
weight400-600 gr per pcRegister now to see the price
Code: XGRF2019
weight1 kg per packRegister now to see the price
Code: XLED0056
weight± 1.5 kg/pcRegister now to see the price
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