"Juicy" and smoky leg traditionally smoked in "tuyé"chimneys commonly found throughout Franche-Comté region. Much smaller than a normal ham, the Piglet Ham will be even tastier; a real delicacy!

The leg is cured before being cold smoked over pine, juniper and spruce for 5 to 10 days; it is then steamed over night. The steaming process helps the ham retain all its moisture for a perfectly juicy texture

● Made from PGI Franche-Comté raised pork

● One of the best way to enjoy this amazing ham is to combine it in a sandwich with Comté cheese and mustard

● Weight: around 3kgs

● If you are in London, we invite you to come discover or rediscover this incredible ham and other cured meat that you will only find at Borough Market between Thursday and Saturday each week at The French Comté Stall