Hams on sale. Hams in FranceFrench cured ham comes from the higher a part of the rear legs of a pig, and two forms of ham can be on French restaurant menus. The primary sort of ham and the topic of this publish is Jambon Sec (furthermore usually often known as Jambon Cru), air-cured(air-dried) ham. The second sort of ham is wet-cured ham and which might be cooked as quickly as further. Moist-cured ham accommodates the ham utilized in ham sandwiches, usually often known as jambon blanc, white ham, or jambon de Paris, Parisian ham; completely totally different names embrace jambon supérieur. Jambon sec is called dry-cured ham all through the UK and nation ham in components of the USA.(N.B. In America’s south nation ham is ready in another case). The Italian phrase ‘prosciutto” could also be generally seen on menus all through the English-speaking world for air-cured ham. Although, to be acceptable, the proper Italian title for jambon sec (cru), air-cured ham is prosciutto crudoSliced jambon secPhotograph courtesy of Marco Verch www.flickr.com/footage/30478819@N08/48689023142/ Jambon Sec, Jambon Cru, the dry-cured hams.Utilizing a French-English dictionary phrase by phrase, jambon sec could translate as dry ham whereas jambon cru could translate as uncooked ham. Nonetheless, jambon sec (cru) is neither dry nor uncooked; it can have been cured by salting, flavoring with herbs, and air-drying (curing). Some hams are smoked after which air-cured, and jambon sec can be air-cured from three months to over two years. Most cured hams want no further cooking, surely, cooking would destroy their style and texture. A cured-ham sandwichPhotograph courtesy of _BuBBy_www.flickr.com/footage/_bubby_/5984529247/ The historic earlier of curing hamsWhen curing ham started, we is not going to make sure. Nonetheless, everybody is aware of from the recipe books of the Romans and Greeks that they’d been already preserving ham with salt, herbs, and vinegar, together with air drying and smoking three thousand years before now. The flavors of cured hamThe variations in style amongst cured hams come from how the pig was fed, what it ate when freely roaming, the pig’s breed, how the ham is ready, and one of the best ways extended the ham is hung. To the meat’s pure style, whereas curing, will most likely be added salt, herbs, spices, berries, and eau-de-vies. Every sort of cured ham has a really express style and texture; educated French diners look on the menu for the ham collectively alongside along with his or her most well-liked type and texture.The distinctive IGP or AOP hamsMany hams are distinctive, and why they may probably be improbable, much like the Jambon Sec Prisuttu de Corse AOP, from Corsica, is not going to be sometimes seen on restaurant menus. With restricted manufacturing and or distribution, these hams is not going to be a part of the itemizing under. In case you is perhaps touring in France and see a particular ham on a menu, ask about it and keep in mind making an attempt it. N.B. Hams which have been cured for six months or extra is not going to be a part of cooked dishes and should solely be served chilly or added to a cooked dish on the last word minute. The distinctive type and texture of air-cured hams, like that of unbelievable olive oil, will disappear when cooked. Every of the ten hams on this publish holds a specific restaurant menu share and a particular motive for its fame. The hams on this publish are in alphabetic order, with one exception. Jambon de Bayonne stands head and shoulders above the others, and for that motive, is awarded first place on this itemizing.The ten hottest air-cured hams on French restaurant menus:No: 1. Jambon de Bayonne IGP. Jambon de Bayonne is the favored air-cured ham in France; it accounts for almost 40% of the hams on restaurant menus. Solely eight breeds of pigs can be used, with a number of the ham coming from the pied-noir Basque pig. These pigs are allowed to roam free all through the forests and hills, and all through the winter, they’ve wood shelters that defend out the chilly. The pigs eat acorns, and chestnuts they uncover and are furthermore fed pure cereals for a balanced meals plan. Bayonne ham is salt-cured for ten days, then air-cured for at least seven months; the perfect Bayonne hams will most likely be air-dried for 12 months or longer. Bayonne ham with pickled wild mushrooms.{{{Photograph}}} courtesy of Brettwww.flickr.com/footage/83096974@N00/455489083/ To confirm the exact Jambon de Bayonne, it isn’t satisfactory to have a ham that obtained proper right here from any pig spherical Bayonne or completely totally different licensed areas. The pigs might not be handled with enchancment hormones or antibiotics, and the piglets needs to be raised by their moms. With its fame and magnificence, the demand for Bayonne ham is immense, and that signifies that numerous the Bayonne ham comes from farms which is probably hours away from Bayonne. Jambon de Bayonne on wheels.Bayonne ham will be on sale at almost each farmer’s market.{{{Photograph}}} courtesy of a_margawww.flickr.com/footage/amarga/5861619926/ sDespite the amount produced, the same old and the controls for this ham haven’t modified. There may be not more than 40 pigs in every hectare (2.4 acres), and the meals the pigs eat and one of the best ways they’re raised maintain the an similar.The Basque cross on Bayonne ham.The cross is an outdated Celtic mythological image. All piglets that will have their ham bought as Jambon de Bayonne are tattooed after start and their ham will most likely be stamped with a Croix Basque, the Basque Cross, under the clearly written title Bayonne. Bayonne ham is identifiable all one of the best ways whereby from the farm to the Charcuterie-Traiteur or restaurant the place it’s bought. The place is Bayonne? Bayonne is an inland port metropolis set on the River Adour 8 km (5 miles) from the Atlantic and about 30 km (19 miles) from the Spanish border. Bayonne is all through the division of Pyrénées-Atlantiques all through the house of Nouvelle Aquitaine. Bayonne will be the cultural coronary coronary heart of the Pay Basque and for many who’re all through the world, get pleasure from Basque delicacies and their ham, in its dwelling base. N.B. In Bayonne, there’s one non-culinary expertise that shouldn’t be missed. That’s the high-speed Basque ball recreation of Zesta punta (furthermore usually often known as Cesta punta and Jai Alai), it’s improbable. The Basques launched this recreation to Spain, Mexico, the USA, the Philippines, and elsewhere. In Bayonne you may additionally guess on the video video video games…. I all the time misplaced. For added about Zesta-punta and the Basque nation, see their English language web site on-line. http://www.euskoguide.com/basque-culture/basque-sports/cesta-punta-jai-alai/ In case you is perhaps visiting the Pays Basque all through the time of the Easter holidays, keep in mind taking a day to get pleasure from Bayonne’s Foire au Jambon, their ham reliable. It is a long-established reliable that the organizer’s declare was first held in 1426. The official date is from the Thursday before Easter by means of the next Wednesday. Test what’s occurring in Bayonne and the dates of this yr’s Easter Reliable with the official Bayonne Tourism Workplace English language web site on-line: https://www.visitbayonne.com/en/ Jambon de Bayonne on the menu: Asperges Vertes Poêlées, Anguille Fumée, Jambon de Bayonne et Parmesan – Inexperienced asparagus flippantly fried, accompanied by smoked eel, Bayonne ham, and Parmesan cheese. Salade Verte, Pommes de Terre, Lardons, Tomates, Jambon de Bayonne, Magret Fumé – A inexperienced salad with potatoes, bacon devices, tomatoes, Bayonne ham and smoked duck breast. Jambon de Luxeuil Jambon de Luxeuil or Jambon de Luxeuil Les Bains is marinated in salt, wine, and juniper berries After one month, the ham is lightly-smoked and the air-dried for at least seven to 9 months. Luxeuil-les-Bains is near the city of Fougerolles, the place they make various of France’s best kirsch liqueur. Fougerollse will be the city the place Jean Valjean was caught stealing bread all through the guide Les Miserables.Jambon de Luxeuil on French menus: Jambon de Luxeuil à l’Os, Saucisse de Morteau IGP, Comté et Salade – The cured ham of Luxeuil, on the bone, served with the Sausage of Morteau IGP, a novel domestically smoked sausage. Correct proper right here it’s served together with Comte cheese and a salad Chiffonade de Jambon de Luxeuil Et Griottines de Fougerolles – Chiffonade interprets as rags; nonetheless, in your menu this may occasionally most likely be thinly-sliced Luxeuil ham, served with the bitter cherries from the city of Fourgerolles. Luxeuil-les-BainsPhotograph courtesy of France-Voyage The place is the city of Luxeuil-les-Bains? The spa metropolis of Luxeuil-les-Bains is all through the north of the division of Haute-Saône, all through the Franche-Comte a part of the Bourgogne-Franche-Comté house. Luxeuil-les-Bains is simply 10 km (6 miles) from Fougerolles. The English-language web site on-line of the Workplace de Tourisme de Luxeuil-les-Bains: https://www.luxeuil-vosges-sud.fr/en Jambon de Parme (Palma, Italy). Jambon de Parme (Palma)– That is the Italian Prosciutto Crudo di Parma IGP, and is as terribly rated in France as a result of it is in Italy. The ham is salted for over one month after which cured for 12 months or longer. Parma, metropolis, is all through the Italian province of Emelia-Romagna equally well-known for its Parmigiano- Reggiano, Parmesan cheese. Parma ham.{{{Photograph}}} courtesy of Udo Schröterwww.flickr.com/footage/nordelch/6198040562/ Jambon de San Daniele Jambon de San Daniele or Prosciutto Crudo di San Daniele IGP, is considered by many to be much like Parma ham; nonetheless, it isn’t. This ham makes use of sea salt for the salting course of and is cured for at least 13 months. The producers declare the ham’s distinctive style is the outcomes of the microclimate the place the ham is aged. The small metropolis of San Daniele de Friuli is 80 km (50 miles) from Venice.Bruschetta of Raisin Bread, San Daniele Hamand Saffron Goat Cheese.{{{Photograph}}} courtesy of Citterio Jambon de Savoie Jambon de la Savoie is an air-cured, normally boneless, ham made in each Savoie (Savoy) departments all through the Rhône-Alpes a part of the realm of the Auvergne-Rhône-Alpes. The ham is salted and steamed before being air-cured for at least 9 months. By the use of the curing course of, the salt is utilized to the hams by hand, in accordance with the same old recipe. The getting older lasts a minimal of 12 months and takes place in Alpine curing sheds at an altitude of over 650 m (2,100 toes). The Savoie hams can be smoked. Savoie hams may additionally be smoked over beech wooden. The smoking ends in a extra robust-tasting ham than most others on this itemizing. What else is there all through the 2 Savoie departments? Other than its ham the Savoie is assumed for loads of the perfect cheeses of France, together with Abondance AOP, Beaufort AOP, Reblochon AOP, Tomme des Bauges IGP, Chevrotin AOP and the Tomme de Savoie IGP. Other than cheese, ham, and wine, the Savoie departments have loads of the perfect snowboarding in France. The place is the Savoie (Savoy)? The 2 departments of the Savoie are all through the Rhône-Alpes a part of the Auvergne-Rhône-Alpes house. Haute-Savoie borders each Switzerland and Italy and accommodates the French a part of the Mont Blanc mountain together with the tunnel to Italy. The division of Savoie borders Italy.. Jambon de Vendée IGP Jambon de Vendée IGP is a cured and boneless smoked ham. The ham is rubbed with herbs and sea salt from the Atlantic Island of Noirmoutier off the division of Vendee’s Atlantic coast. The island of Noirmoutier is reached by a bridge from near the small metropolis of La Barre de Monts. Noirmoutier is a really stylish French journey resort and equally well-known for its fish, oysters, and mussels. The flavour of Vendée ham. The herbs, spices, and flavors embrace cinnamon, thyme, bay leaves, and an alcoholic eau-de vie. With the native local weather of Vendée making drying troublesome, it is a pressed ham that allows for a shortened drying time of three to 4 months. After drying, this ham can be smoked with a course of that creates a mode claimed by some to be akin to Canadian Bacon. Vendée is a tasty and fully completely totally different ham, nonetheless definitely not having tasted Canadian Bacon, I can not verify the similarities. On my subsequent go to to Canada, I’ll check out this out. Plage Normoutier in VendeePhotograph courtesy of Hugeswww.flickr.com/footage/chugues/6839420794/ The place is Vendée Vendée is definitely most likely probably the most western of the departments all through the Pays de la Loire house and is on the Atlantic coast. Vendée is assumed for its delicacies and traditionally well-known for its politics; nonetheless, this isn’t a weblog about politics. In Vendée, aside from their famend ham, depend on menus with updated fish and shellfish, their Label Rouge, crimson label, geese, chickens, quail, and guinea-fowl from Challans. Moreover, keep in mind their distinctive Label Rouge Brioche de Vendée made with added crème fraiche and orange zest. (For added about Brioche and completely totally different French breads, click on on on correct proper right here) The Vendée furthermore has many improbable native cheeses with domestically produced butters and creme fraiche that round-up their improbable milk merchandise. Vendee with almost 200 km (125 miles ) of shoreline may be very widespread among the many many many French for summer time season season holidays; so in case you’re planning to remain in there’s a lodge all by means of July and August guide a yr forward! Vendée’s ham on French menus: Salade de Jambon de Vendée et Poires – A salad of Vendée ham and pears. Tarte Implausible aux Figues, Jambon de Vendée et Son Sorbet de Melon – A skinny disk of puff pastry baked with figs and served chilly accompanied by Vendée ham and a melon sorbet. Jambon des Aldudes Jambon des Aldudes is an air-dried ham made out of the Aldudes Basque pig launched as soon as extra from near extinction. This ham is salt cured and when matured the ham has a deep crimson shade from the chestnuts the pigs eat and a novel style. Free vary Basque pig and piglets all through the Aldudes.{{{Photograph}}} courtesy of France-Voyage The place are the Aludes? The commune of Aldudes all through the division of the Pyrénées-Atlantiques, in Nouvelle Aquitaine. It’s near the border with Spain. That’s associated French division that choices Bayonne and its non-public well-known ham and Jambon de Kintoa AOP. Other than ham Ossau-Iraty AOP cheese is produced correct proper right here. It’s undoubtedly one amongst solely two sheep’s cheeses which have AOP rankings. (The opposite cheese is Roquefort AOP). Jambon du Morvan Jambon du Morvan or Jambon Sec du Morvan is a cured ham from the Morvan all through the Bourgogne, Burgundy a part of the Bourgogne-Franche-Comté house. This ham is cured in a salt crust for 4 weeks after which hung for at least six months before being bought. The ham is made all through the small metropolis of Château-Chinon, which is about all through the Morvan Nationwide Park. From private expertise, the park is a surprising place to drive by means of, cease and dine, or simply get out and wander. Jambon de Morvan on French menus: Jambon Persille de Morvan. – Jambon persillé is a sliced ham and garlic and parsley dish served in a wine flavored beef or veal-based aspic.Jambon Persillé du MorvanPhotograph courtesy of MorvanDrive The French-language web site on-line of the Nationwide Park of Morvan: http://www.parcdumorvan.org/ The place is Morvan? Morvan is all through the division of Cote d’Or in Burgundy. The Cote d’Or could also be well-known for its crimson wines that embrace Gevrey-Chambertin, Meursault and Chassagne-Montrachet. The division of Cote d’Or furthermore produces an enormous a part of the realm’s glowing Crémant de Bourgogne. Jambon Fumé du Haut-Doubs Jambon Fumé du Haut-Doubs is a smoked and cured ham from the mountains all through the division of Doubs all through the house of the Bourgogne-Franche-Comté. These hams are smoked in dwelling of native resident’s with their well-known chimneys usually often known as tuyés. Your whole space, which incorporates the Jura, could also be famend for its many wines, meat merchandise and cheeses, together with Comté AOP cheese, amongst many others. The an similar space produces wines and liquors that embrace the glowing white Crémant du Jura AOC DoubsPhotograph courtesy[of Thomaswww.flickr.com/photos/96585604@N03/21892544454/ Where is Haut Doubs? Haute-Doubs is in the department of Doubs in the France-Comte part of the Bourgogne-Franche-Comté region bordering Switzerland. The prefecture, the departmental capital, is the town of Besançon. Besançon was once the home of France’s watchmaking industry, competing with Switzerland for the best watches in the world. Visit its fascinating watch museum. Jambon Noir de Bigorre – Porc Noir de Bigorre Jambon (Porc) Noir de Bigorre comes from the Porc Noir de Gascon AOP, the black Gascony pig. This ham is salt-cured and hung for a minimum of 20 months before being sold. The ham has an intense red color and a sweet taste. After being hung for 20 months, the ham almost melts in your mouth; some of this ham is aged for 36 months. This ham is produced in the Hautes-Pyrenees and is one of the few hams supported by the Slow Food Movement. Jambon Noir de Bigorre on French Menus : Assiette de Charcuterie : Jambon de Porc Noir de Bigorre, Rillettes des d’Oie, Saucisson Sec, Pate de Campagne – A plate of Jambon Noir de Bigorre served with goose rilllettes. (Goose rillettes are goose meat that will have been slowly cooked in fat until the meat can be made into a paste to spread on toast or bread). Here the ham is served alongside the rillettes, a small salami-type sausage, and a country pate. Jambon Cru (Sec) de PaysA ham outside of the ten most popular hams but still on many menusJambon Cru de Pays indicates a locally cured ham. If the ham is local, then the better menus will clearly state its origins even if it is not nationally famous. The problem is that the name is generic and may be seen in supermarkets where any mass-produced cured ham may be sold as Jambon Cru de Pays. Unless you know where the ham on your menu comes from, it will a mass-produced ham. The problem with anonymous hams are the coloring agents, and synthetic flavors that may be added along with tastes that vary by producer.N.B. Not everything marked jambon comes from pigs.As in other countries, chicken, duck, and goose that are smoked in a similar manner to ham may be on the menu; though none of them are aged like ham. In France, in the USA, the UK, and elsewhere, some non-pork products, especially poultry, may have the name ham added to them. In the USA, turkey ham is an example. In France, jambon d’oie is smoked goose, and that translates as goose ham. Jambon de canard is smoked duck, duck ham, jambon de magret is smoked duck breast or goose breast, and jambon de dinde is French turkey ham. (French turkey ham tastes very differently to the American turkey ham). Look for the description on the menu or ask; in a supermarket, check the label. These poultry products can be tasty as they will have been smoked in a manner similar to ham and can have a slightly similar taste. That explains the name of duck ham etc. Additionally, those with religious sensibilities to pork use these poultry hams in recipes that would otherwise require cured ham.Magrets d’Oie du PerigordGoose breast from Perigord.Photograph courtesy of foie-gras-sarlat.——————————–Searching for the meaning of words, names or phrasesona French menu? Just add the word, words, or phrase that you are searching for to the words “Behind the French Menu” (best when including the inverted commas), and search with Google. Behind the French Menu’s links, include hundreds of words, names, and phrases that are seen on French menus. There are over 450 posts that include over 4,000 French dishes with English translations and explanations.———- Behind the French MenubyBryan G. 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