The de-boned leg joint of the Wild Boar soaks thoroughly in our mixture of rock salt and blend of herbs. The meat is then gently cured for three weeks while the flavours mingle. From there the meat is gently smoked over beech wood, and then finally air cured. The ham takes 4 to 6 months to age to perfection.
Shelf life approx.: 90 days
€/kg: € 71,60
Because of the hand-crafted nature of our work, no one piece will be exactly the same as another. As a result, the final weight deviates from piece to piece, and you should never receive less than what you have paid for. This is why we only charge you 88% of the RRP per kilo, as the curing process affects the end weight. If you receive less than 88% of your ordered weight, please let us know before opening the product. A 1000g item will be charged as if it were 880g, and the weight will be anywhere between 880-1000.