The name Jambon sec de Corse/Jambon sec de Corse — Prisuttu (PDO) is hereby entered in the register.

entering a name in the register of protected designations of origin and protected geographical indications (Jambon sec de Corse/Jambon sec de Corse — Prisuttu (PDO

The amendments to the specification published in the Official Journal of the European Union regarding the name Jambon sec des Ardennes/Noix de Jambon sec des Ardennes (PGI) are hereby approved.

Unknown man cutting the whole jamon leg, a type of dry-cured ham from Spain.

Footage - Unknown man cutting the whole jamon leg, a type of dry-cured ham from Spain.

They give the dry ham its highly typical characteristics.

The Mercer is the Rolls-Royce of our collection.

Unlike the French ham from the Ardennes, it is cold-smoked for several weeks before drying.

This dry ham can be used to cook and prepare some dishes, such as fried eggs with ham.

In relation to the average daily recommended intake of 300 mg, cooked ham provides 56 mg, dry ham 72 mg and dry sausage 99 mg per 100 g.

One of the most esteemed use for saffron is in the preparation of the Golden Ham, a precious dry-cured ham made with saffron from San Gimignano.

Prosciutto is a dry-cured ham that comes primarily from the Parma region of Italy.

Prosciutto is a dry-cured ham that comes primarily from the Parma region of Italy.

Prisuttu” is the name of a dry Corsican ham, a noble product by excellence.

Ramón Ventulá is a family business founded in the 1950s, specialising in the manufacture and distribution of sausages, cured ham and Serrano ham.