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
Register now to see the price
Register now to see the price
Register now to see the price
Register now to see the price
