The Ibaïama, the Rolls of Ospital hams
By Sonia Moumen
‘You can only make beautiful hams if you have good pigs. That is why it is important to work with breeders in the region who stick to the old fashioned rearing methods, leaving the pig time to grow and fatten’.
Their hams are rubbed by hand with a mixture of salt from Salies-de-Béarn and spices, and then left to mature in the open air for 15 to 20 months. The time to develop a clear rind, lightly marbled and soft which gives it an incomparable taste.
An article produced as part of the Gourmet Addresses app.