Boneless dry-cured ham, 9 months

Boneless dry-cured ham, 9 months of curing, with mild salt and lingering aromas.

Origin: Haute-Loire.

Storage: Delivered vacuum-packed: keeps for 1 month from delivery while the pack is sealed, then another month once opened. After opening, keep it in the fridge, in the vegetable drawer, with cling film pressed tightly against the cut end, and slice it thinly just before serving.