Jambon de Paris
Made according to the French charcuterie recipe. It is delicately spiced, slowly cooked in its own juices and wrapped in its skin. The result is a refined taste. Jambon de Paris has low sodium content – a definite plus for today’s health conscious market.
- Cooked ham
- Keep refrigerated
Pair with a light-bodied dry white wine with a light, crisp & refreshing taste or a light to medium-bodied red wine with a hint of earthy aromas balanced by a fruit-forward bouquet.
Jambon de Paris in the French tradition is wrapped in its skin. You can slice it with the skin on using a very sharp slicer. You may also remove the skin before slicing. Using a butcher’s knife, make a 1/4” cut into the skin all around the ham and pull the loosened skin piece. You can serve Jambon de Paris Fumé American style in thin 1/32” or French style in thicker 1/16” slices. After opening Jambon de Paris Fumé, drain excess cooking juices and gelatin. For optimal conservation, refrigerate between 35 and 40 degrees Fahrenheit wrapped in plastic film, face down.
Ham, Pork Skin, Water, Salt, Dextrose, Spices, Sodium Phosphate, Sodium Nitrite, Sodium Ascorbate (From Vitamin C), Carrageenan
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