Artisanal Paris ham is made with a pig thigh. We start by injecting a salt -based brine and aromatics into the venous system. This technique ensures a perfect distribution of the brine in the meat. The blood is pushed to the outside and is replaced by the brine which will ensure both the taste and the preservation of the ham. The ham thigh is then boned while turning around the bone with a knife. We put the ham 'in socks', that is to say tight in a special fabric to stick it naturally and ensure its outfit to cutting. The ham is then emptied and in a hurry, before being baked eight hours.
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