Description
The Jambon de l'Ardèche IGP is seasoned raw ham obtained from fresh pig thighs, with a minimum weight of 8.5 kg.
Production Area
The production area of Jambon de l'Ardèche PGI covers 212 mountainous municipal areas in south-eastern France, in region Rhône-Alpes.
Production Method
The thighs are cut and trimmed and then prepared for seasoning. During seasoning, the lean side of ham is covered with a compound consisting of lard, spices and Ardèche chestnut flour, the so-called "bread", which comes from panage, the process name. The minimum age of hams - meaning the period passed between the day of first salting until leaving the seasoning room - is of 7 months and the minimum weight of seasoned hams is of 6 kg. After seasoning, the hams can be also slightly smoked. When this last procedure takes place, the smoke has to be obtained exclusively from chestnut wood.
Appearance and Flavour
Jambon de l'Ardèche PGI has a round bottom and is free from foot. The consistency is soft, slightly more compact on the surface. When cut, the colour of the lean part is dark red tending to burgundy, whilst the fat is white in colour. Its aroma recalls chestnuts, whilst the flavour is lightly salted with spicy hints, and even spicier with a longer seasoning.
History
The process of pork meat in the Ardèche area is by now a culture in addition to a centuries-old art. Indeed, already in the 16th century, the pig slaughtering was a usual activity which was considered an actual rite, in addition to a feast that allowed the mountainous population to face winter. And just in this period, the region was called the "paradise of gourmets" and one of the small municipalities even the "Mecca of delicatessen". The experience of master grocers was passed on carefully from generation to generation and in the 20th century, Ardèche raw hams were recognised as local typical products, an integral part of the French gastronomic heritage.
Gastronomy
Depending on slices and type of packaging, Jambon de l'Ardèche PGI has to be stored in different ways and for different periods. The whole ham has to be stored in a cool and dry room where it can last even some months. The slices, when the packaging was opened, have to be stored in refrigerator, wrapped by a cloth, and must be eaten in a shorter period. When sliced by means of a well-sharpened knife - so to obtain thin slices - the peculiar taste can be better appreciated. Alone, with bread or used as an ingredient of hors d'oeuvre, salads or warm dishes, Jambon de l'Ardèche PGI is a tasty raw ham, ideal with a glass of white wine.
Marketing
The product is sold as Jambon de l'Ardèche PGI. It is sold in different forms. It can be whole with bone, and in this case it sold is loose or in a cotton cloth bag, called singalette. If it is whole and boned, it can be only pressed or pressed, flayed and defeated, but in both cases it is vacuum packed. The available slices are half or a quarter of boned ham, but also in this case they can be pressed, flayed and defeated and then vacuum packed. Jambon de l'Ardèche PGI can be also sliced and packed in vacuum trays or in modified atmosphere.
Distinctive Features
Jambon de l'Ardèche PGI is closely linked to its production area: it is processed and seasoned exclusively in the mountainous areas of the region, which can ensure the best weather condition for its production all year long.
