Jambon de Bayonne Maestri 10/3oz - ST - INT (BAS004)

Dry cured ham obtained by salting and curing selected fresh bone-in hams from pork raised and slaughtered in France. Slow-cured for at least 12 months in the South West region of France, using only natural products: pork ham and Salies de Bearn salt. After the curing process the bone and rind are removed. The hams are molded and packed under vacuum before exporting them to US. The Bayonne ham is sliced and packed in a USDA inspected facility in Vineland, NJ (SQF certified) and packaged in MAP trays, putting one interleaver between each slice, to facilitate slice separation