Gambret - Cured and dried beef ±2kg

Leg of beef cured with dry salt, dried and matured for 10 to 12 months, this charcuterie has all the advantages of a great dry-cured ham while remaining lean meat.

It is in the south-west that this product was created by a ham maker who usually refines exceptional hams such as Bayonne or the famous “Noir de Bigorre”.

Observing the success of dried beef such as bresaola, cecina or even Grisons meat, he nevertheless deplored their austere texture and appearance...

Until he tried to treat one of the muscles (the leanest and most marbled) of the beef thigh as one matures a ham, no less than 10 months, covered with delicately peppered fat: The success was immediate, and from there was born the “Gambret” from the dialect meaning “leg”.

A charcuterie with a soft and melting texture but never greasy, slightly salty, allowing all its flavor to express.

Serve sliced ​​very thinly with melon, salad, onion jam and toast and a fruity red wine, or a dry white.

Country of production France

Packaging: vacuum packed.

❄️ All our fresh products are sent in specially designed insulated packages including cooling gels allowing them to be kept cool throughout the journey.