Morvan ham is an integral part of Burgundy's gastronomic heritage and way of life. Since Gallo-Roman times, pigs have been farmed outdoors on the region's land, which gives the meat such a unique taste. In the 18th and 19th centuries, it was a great source of income for farms in the Morvan, and Morvan ham-making know-how has been passed down through generations of butchers.
This is a cured ham with a golden rind, cut into dark pink slices. After being rubbed by hand with dry salt, the hams are flavoured with spices and condiments. Then they are placed in a salting room before being cured in a drying room for several months.
This unmissable speciality, made according to traditional methods, delights the palate and is served at the finest restaurants, thanks to its incomparable tenderness, subtle taste and rich aromas from the mid-mountain lands of the Morvan.