• Oteiza
  • France

Chilled Kintoa Ham Bone In (Min. 20M) 法國kintoa 巴斯克黑毛豬火腿 (有骨) Pierre Oteiza

OTE1100

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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 

OTE1100

Data sheet

Origin
France
Condition
Chilled
Breed
Kintoa Basque Pork
Cut
Bonein
Sausage & Ham
Pork

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