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 leaf and 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.