French Charcuterie Board

Jambon de Paris is a slow-cooked, unsmoked ham prepared by artisanal butchers in Paris. It is wet cured for 10 days, then brined in water, salt and sugar, and lastly cooked in a bouquet garni of thyme, parsley and bay leaves resulting in a light pink color and flavorful addition to your cheese plate.

Tips for all Artisanal Cured Meats

For optimum enjoyment, sliced cured meats should be consumed within 3 days of receipt. Store tightly wrapped in butcher paper if not all consumed at once. Thereafter, cured meats can be a delectable addition to any meal. Simply oven roast or lightly sauté, chop and sprinkle over your favorite salad, soup, pasta, pizza or stew.

* The weight and number of slices may vary based on the specific part of the leg from which they are cut.