cff-hk@classicfinefoods.com
OTE1106
Register now to see the price
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: LAP0228
weight500G/EARegister now to see the price
Code: GAL91242
weight2.89/EARegister now to see the price
Code: LAP0210
weight7-10 KG /EARegister now to see the price
Code: XRHU3296
weight1KG/EARegister now to see the price
OTE1106
