Chilled Bayonne Ham Boneless (Min.8 ) 法國拜仁火腿 (無骨) Pierre Oteiza

OTE1133

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To make a Bayonne ham, the ham must come from a white pig breed in south-west France. The ham is then matured for 11 months minimum.

Colour : red-pink with some white fat

Texture : soft Taste : Unctuous, subtle

Reference OTE1133

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