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Chilled Kintoa Ham Boneless (Min.20M ) 法國kintoa 巴斯克火腿 (無骨) Pierre Oteiza

Chilled Kintoa Ham Boneless (Min.20M ) 法國kintoa 巴斯克火腿 (無骨) Pierre Oteiza

OTE1106

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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

Data sheet

Reference
OTE1106
Origin
France
Condition
Chilled
Breed
Kintoa Basque Pork
Cut
Boneless
Sausage & Ham
Pork

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