General information
Dry ham is made from the back leg of a pig (at least 8.5 kg for superior dry ham). It is the various salting techniques that give each ham its particular flavor and color. 

In France, it is rubbed with salt and then undergoes a drying/maturation that varies in length:

• superior dry ham (at least 210 days)
• dry ham (at least 130 days)
• raw ham.

Storing
If you buy it whole, store it in a cloth and hang it in a dry well-ventilated place (15° C) is ideal, protecting the cut part as you slice it. 

If you buy a half or quarter, keep it in its packaging in the lower part of the refrigerator, but don't forget about it! Protect the cut part as you slice it.

Slicing
To cut a ham on the bone: 

1. Start with the small round parallel to the bone.
2. When the bone is uncovered, cut the ligaments and remove it. 
3. You can then slice the large round perpendicularly. 

Slice thin pieces rather than thick large cuts. 

Varieties

Coppa - Italie
Pork loin, salt, spices, sugars. Even diameter, even red color with a regular vein of fat in the middle of the slice, pleasant scent, supple texture, mild aromatic flavor.  

Ardennes ham

Bayonne ham

Auvergne ham
Dry ham from the Auvergne is made from selected young pork legs, seasoned and moderately salted and slowly dried. These round hams are dry salted and aged for at least 7 months. The maturation process, that varies according to weight, allows the flavors to develop. 

Parma ham - Italy 

 San Daniele ham - Italy

Modena ham - Italy

Savoie ham - France

Serrano ham - Spain

Pancetta - Italy

Pata Negra or Iberian ham

Prosciutto - Italy

Viande de Grisons

Tasting ideas: creative salads with Auvergne ham 

To the multiple salads of the Auvergne made from escarole, dandelions or other seasonal leaves, we invite you to add some diced or thinly sliced Auvergne ham, along with chopped fresh or pickled onion, red or white cabbage, green Puy lentils, thinly sliced fruit (such as figs or pears), walnuts, croutons rubbed with garlic or woods mushrooms seared quickly in a pan.

Pour enrichir votre salade et renforcer sa typicité, choisissez des lardons, un effeuillé de saucisson sec d’Auvergne, de la viande séchée ou de fins morceaux de fromages d’Auvergne fraîchement coupés.