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Ham Noir de Bigorre DOP Bone-Out Bank Of Prosciutto Dall'ava | per kg

Item No. ICH0WW0001246
The Noir de Bigorre DOP Bone-Out Ham , crafted by Dok Dall’Ava , is a rare and prestigious French cured ham , made from the heritage Noir de Bigorre breed of black pigs , renowned for their exceptional marbling, delicate sweetness, and melt-in-the-mouth texture . Aged following traditional curing

Description

The Noir de Bigorre DOP Bone-Out Ham, crafted by Dok Dall’Ava, is a rare and prestigious French cured ham, made from the heritage Noir de Bigorre breed of black pigs, renowned for their exceptional marbling, delicate sweetness, and melt-in-the-mouth texture. Aged following traditional curing techniques, this DOP-certified ham is a true gourmet masterpiece, perfect for high-end delicatessens, fine dining, and professional charcuterie service.
The bone-out format (Bank of Prosciutto) ensures easy slicing and maximum yield, making it ideal for restaurants, specialty markets, and gourmet enthusiasts who seek the finest cured meats.

Detailed Information

This Noir de Bigorre ham is made exclusively from free-range, acorn-fed black pigs, raised in the Bigorre region of France, adhering to strict DOP (Denomination of Protected Origin) standards. The slow, natural curing process—lasting for up to 24 to 36 months—allows the ham to develop its rich, complex flavors, with notes of toasted nuts, delicate umami, and subtle sweetness.
The beautiful marbling in Noir de Bigorre ham contributes to its buttery texture, while its bone-out format provides convenience and easy slicing for precise portions. With an intensely aromatic, deep, and refined flavor, this prosciutto is a luxury charcuterie selection appreciated by connoisseurs worldwide.

Who is Dok Dall’Ava?

With over 50 years of expertise, Dok Dall’Ava is a leading name in Italian charcuterie, specializing in high-quality, long-aged hams and premium cured meats. Their partnership with Noir de Bigorre producers ensures that this exclusive ham is cured following the highest traditional standards, maintaining authenticity and gourmet excellence.

Storage and Usage Instructions

  • Store in a cool, dry place, ideally between 10°C and 15°C.
  • Once opened, cover the exposed surface with lard or a cloth to maintain freshness.
  • Slice thinly to appreciate its silky texture and complex flavors.
  • Serve at room temperature to fully enhance its aromatic depth and buttery richness.
  • Perfect for charcuterie boards, gourmet platters, or paired with aged cheeses, crusty bread, and fine red wines.

Why Choose Noir de Bigorre DOP Bone-Out Ham by Dok Dall’Ava?

✔ DOP-certified – Guarantees traditional, authentic production methods.
✔ Made from free-range Noir de Bigorre pigs – Acorn-fed for superior marbling and flavor.
✔ Naturally aged for up to 36 months – Deep, refined, and complex taste.
✔ Bone-out format (Bank of Prosciutto) – Convenient for slicing and professional use.
Crafted by Dok Dall’Ava – A trusted name in high-quality European charcuterie.
Enjoy the Noir de Bigorre DOP Bone-Out Ham by Dok Dall’Ava, a rare and luxurious delicacy, offering exceptional depth of flavor and rich, melt-in-the-mouth texture, making it a true highlight of any gourmet selection.

Specifications

Brands
Noir De Bigorre
Country of Origin
Italy
Certifications
DOP
Storage Temperature
Chilled General 4°C
Unit of Measure
Variable weight items show approximated prices per piece. The actual delivery and final price may vary based on the actual weight on delivery. 

Reviews (0)

There are no reviews yet.

Ham Noir de Bigorre DOP Bone-Out Bank Of Prosciutto Dall'ava | per kg

Item No. ICH0WW0001246
The Noir de Bigorre DOP Bone-Out Ham , crafted by Dok Dall’Ava , is a rare and prestigious French cured ham , made from the heritage Noir de Bigorre breed of black pigs , renowned for their exceptional marbling, delicate sweetness, and melt-in-the-mouth texture . Aged following traditional curing

Description

The Noir de Bigorre DOP Bone-Out Ham, crafted by Dok Dall’Ava, is a rare and prestigious French cured ham, made from the heritage Noir de Bigorre breed of black pigs, renowned for their exceptional marbling, delicate sweetness, and melt-in-the-mouth texture. Aged following traditional curing techniques, this DOP-certified ham is a true gourmet masterpiece, perfect for high-end delicatessens, fine dining, and professional charcuterie service.
The bone-out format (Bank of Prosciutto) ensures easy slicing and maximum yield, making it ideal for restaurants, specialty markets, and gourmet enthusiasts who seek the finest cured meats.

Detailed Information

This Noir de Bigorre ham is made exclusively from free-range, acorn-fed black pigs, raised in the Bigorre region of France, adhering to strict DOP (Denomination of Protected Origin) standards. The slow, natural curing process—lasting for up to 24 to 36 months—allows the ham to develop its rich, complex flavors, with notes of toasted nuts, delicate umami, and subtle sweetness.
The beautiful marbling in Noir de Bigorre ham contributes to its buttery texture, while its bone-out format provides convenience and easy slicing for precise portions. With an intensely aromatic, deep, and refined flavor, this prosciutto is a luxury charcuterie selection appreciated by connoisseurs worldwide.

Who is Dok Dall’Ava?

With over 50 years of expertise, Dok Dall’Ava is a leading name in Italian charcuterie, specializing in high-quality, long-aged hams and premium cured meats. Their partnership with Noir de Bigorre producers ensures that this exclusive ham is cured following the highest traditional standards, maintaining authenticity and gourmet excellence.

Storage and Usage Instructions

  • Store in a cool, dry place, ideally between 10°C and 15°C.
  • Once opened, cover the exposed surface with lard or a cloth to maintain freshness.
  • Slice thinly to appreciate its silky texture and complex flavors.
  • Serve at room temperature to fully enhance its aromatic depth and buttery richness.
  • Perfect for charcuterie boards, gourmet platters, or paired with aged cheeses, crusty bread, and fine red wines.

Why Choose Noir de Bigorre DOP Bone-Out Ham by Dok Dall’Ava?

✔ DOP-certified – Guarantees traditional, authentic production methods.
✔ Made from free-range Noir de Bigorre pigs – Acorn-fed for superior marbling and flavor.
✔ Naturally aged for up to 36 months – Deep, refined, and complex taste.
✔ Bone-out format (Bank of Prosciutto) – Convenient for slicing and professional use.
Crafted by Dok Dall’Ava – A trusted name in high-quality European charcuterie.
Enjoy the Noir de Bigorre DOP Bone-Out Ham by Dok Dall’Ava, a rare and luxurious delicacy, offering exceptional depth of flavor and rich, melt-in-the-mouth texture, making it a true highlight of any gourmet selection.

Specifications

Brands
Noir De Bigorre
Country of Origin
Italy
Certifications
DOP
Storage Temperature
Chilled General 4°C
Unit of Measure
Variable weight items show approximated prices per piece. The actual delivery and final price may vary based on the actual weight on delivery. 

Reviews (0)

There are no reviews yet.