Gambret - Cured and dried beef ±2kg

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

It is in the southwest that this product sees the light of day at a ham maker who usually matures exceptional hams such as Bayonne or the famous "Noir de Bigorre".

Observing the success of dried beef such as bresaola, cecina and 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, for no less than 10 months, covered in delicately peppered fat: The success was immediate, and from there was born the "Gambret" from the patois meaning "leg".

A charcuterie with a soft and melting texture but never fatty, not very salty, allowing all its flavor to express itself.

Serve very thinly sliced ​​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 to keep them cool throughout the journey.