Boneless Whole Ham

A whole boneless ham offers all the quality of a dry-cured ham, without the bone or the carving waste. Delivered vacuum-packed, our hams are easy to slice with a knife or slicer: perfect for the holidays, large gatherings, or catering.

Our whole hams

PGI Auvergne Ham: boneless, approximately 5.5 kg, aged for 9 months or 12 to 14 months at an altitude of 750 m. Gold Medal Farmhouse Auvergne Dry-Cured Ham: free-range pork, approximately 7 kg, aged for 16 to 24 months. TSG Serrano Ham (Traditional Speciality Guaranteed): 5 kg aged 12 to 14 months or 6 kg aged 18 to 24 months. 100% Iberian Jamón Bellota, black label: acorn-fed Iberian pork, aged for 36 months.

Frequently asked questions

What is the difference between Auvergne, Serrano, and Bellota ham?
PGI Auvergne ham comes from French pigs aged in the mountains: it has a mild, balanced flavor. Serrano TSG is a Spanish white pork ham, becoming more robust with aging. Bellota comes from acorn-fed Iberian pigs: it is the most marbled and melt-in-the-mouth. Everything is detailed in our guide Serrano, Iberian, Bellota: what are the differences?

How should a boneless ham be stored?
Keep unopened in a cool place. Once started, wrap the cut surface in cling film and store it in the refrigerator. Take it out a little while before slicing to release the aromas.

How much should I plan for?
Count on 40 to 60 g per person for an appetizer.

Craving the full taste of Auvergne? Discover our Auvergne charcuterie.