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Behind the French Menu gives a tasty background to French cuisine, French dishes, how they are made and how they should be served. Where there is a story behind a dish's creation and that story may aid the diner's enjoyment then that will also be included. Bon appétit!
When I was young (17 years old) I lived as an exchange student in the south of France in Château de Parentignat.
ReplyDeleteThey had a ham that was cured by putting it in a sack of ashes from the fireplace for 6 months. It was excellent!
Have you heard of this way of curing ham? I am interested in trying.
Jim Dorchak
Hi Jim,
ReplyDeleteThank you for your comments. I knew that Parentignat had a wonderful Chateau, but I never managed to have the time to visit.
The Auvergne; however, has quite a few cured hams, but none there (or elsewhere) that is well-known for letting the ham cure in ashes. The ham that is seen all over is their much praised Jambon cru d'Auvergne, the cured ham of the Auvergne. That ham (along with their sausages) is cured for at least nine months and up to 16.
There are hams, and that would include the ham you saw, that have limited production and sell all they can make to a local audience.
I am sorry that I cannot offer more information, but even Google (in French) did not come up with anything.
Sincerely,
Bryan