THE HAMS OF YESTERYEAR
Industry
2024
Recommended
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2024
These hams owe their name to the tradition and know-how of Norman farmers in terms of smoked hams.
It was in 1986, in the village of La Chapelle-Enjuger, which has now become Thèreval following the merger of several communes, that Jacques Lerouxel created Jambons d’Antan. These hams owe their name to the tradition and know-how of Norman farmers in the field of smoked hams. During the salting process, the hams are worked for several minutes with sea salt to ensure the permeability of the meat. Then they are transported to the salting house, where they are covered with salt and spices for a few weeks, in order to impregnate the aromas.
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