Who am I to disobey an instruction?
Ok, it's not really an instruction, but ham and Charentais melon is a local classic, and if they suggest their ham is "parfait avec vôtre melon" that's good enough for me.
Jambon de Vendée is a traditional raw ham that is cured by hand in dry salt before being rubbed with a blend of wine, brandy and aromatic herbs and spices, including cinnamon, pepper, thyme and bay leaf.
The ham is then wrapped in cloth and pressed between two wooden boards, which gives it its distinctive rectangular shape. Unlike many other cured hams, this variety undergoes only a relatively short drying period, as the pressing process helps to accelerate the curing.
In October 2014, Jambon de Vendée was awarded Protected Geographical Indication (PGI) status, a designation that recognises the product's regional origins and quality as well as its traditional production methods. It is now considered the third most popular French ham, after those of Bayonne and Aoste.
No comments:
Post a Comment