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Why choose Saucback
Our clients speak best of us
Patrick D. – Clermont-Ferrand
"As a pure Auvergne native, I'm uncompromising when it comes to ham from my region. SaucBack's ham is a true source of pride: aged 12 to 14 months at an altitude of 750 meters, French pork, certified PGI. The air of our mountains truly makes all the difference. A melt-in-your-mouth texture, a delicate yet deep flavor. Bravo!"
Marie-Hélène B. – Lyon
"We often talk about "terroir" for wines, but rarely for cured meats. This Auvergne ham, aged at an altitude of 750m, opened my eyes. The mountain air brings a finesse and aromatic complexity that you won't find anywhere else. 12 to 14 months of aging—you can see it, you can smell it, you can taste it."
Bertrand M. – Paris
"Every year I host a big family meal, and this 12-14 month aged Auvergne PGI ham has become the star of the show. 5.5kg boneless, it's generous, elegant, and easy to slice. The meat is a delicate pink, with perfectly distributed fat. My guests, who are quite discerning, are all in agreement: it's the best ham they've ever eaten."
Auvergne Boneless Ham PGI 5.5kg Aged 12-14 Months
DESCRIPTION
12 to 14 months at an altitude of 750 meters. This ham was built by time. While others are industrially produced in a few weeks, this one naturally matures for over a year in the heart of Auvergne.
Mountain air, cool temperatures, and natural humidity develop a rich flavor, a melt-in-your-mouth texture, and a delicate aroma impossible to reproduce elsewhere.
IGP Auvergne certified, prepared according to an absolutely simple ancestral recipe: ham, salt, garlic. Nothing else. Because when raw material and time are on your side, artificial additives are unnecessary—they would be an
insult to the product.
Boned, vacuum-packed, ~5.5 kg. The longest, highest maturation. The most intense and refined taste.
TASTING
To fully appreciate the depth of this cured ham, proper tasting is essential.
1. **Bring it to room temperature** a few minutes beforehand — this allows the aromas
of sweet garlic and cellar to fully develop.
2. **Slice thinly** with a slicer for even slices, or with a knife for a rustic style.
3. **On a platter**: exceptional charcuterie and cheese, toasted country bread, semi-salted butter. Perfect for a festive meal.
4. **Wine pairing** : a structured red (Côtes d'Auvergne, Madiran), a Saint-Pourçain, or a dry, high-altitude white.
The centerpiece for large gatherings and memorable gifts.
CONSERVATION
Boneless ham should be stored in the refrigerator.
**Before opening:** vacuum packaging guarantees freshness and extended shelf life. Ready to slice upon opening.
**Once opened:** wrap the cut surface and store in the refrigerator. Can be stored for several weeks under good conditions.
**For slicing:** use a slicer for consistency, or a ham knife for generous slices.
TECHNICAL SPECIFICATIONS
Origin: Pork born, raised and slaughtered in France — matured in Auvergne
Weight: ~5.5 kg (boneless)
Maturing altitude: 750 m
Maturing: 12 to 14 months
Composition: Pork ham (France), salt, garlic
Boneless: Yes — zero waste, zero slicing risk
Certification: PGI Auvergne 🇪🇺
Gluten-free: Yes
Allergens: No declarable allergens
Energy value: 1320 kJ / 315 kcal / 100 g
Proteins: 27 g / 100 g
Fats: 23 g / 100 g (of which saturated fatty acids: 7.9 g)
Carbohydrates: < 0.5 g / 100 g (of which sugars: < 0.5 g)
Salt: 5 g / 100 g
Packaging: Vacuum-packed — ready to slice
Best Before Date: Indicated on the packaging — minimum 60 days upon receipt (unopened product)
7/7 CUSTOMER SERVICE
Your team is available to answer your questions seven days a week.
You can contact us by email or phone during the following hours: Monday to Friday from 9 a.m. to 12 p.m. and from 2 p.m. to 6 p.m. Please do not hesitate to contact us.
12 to 14 months at an altitude of 750 meters. This ham was built by time. While others are industrially produced in a few weeks, this one naturally matures for over a year in the heart of Auvergne.
Mountain air, cool temperatures, and natural humidity develop a rich flavor, a melt-in-your-mouth texture, and a delicate aroma impossible to reproduce elsewhere.
IGP Auvergne certified, prepared according to an absolutely simple ancestral recipe: ham, salt, garlic. Nothing else. Because when raw material and time are on your side, artificial additives are unnecessary—they would be an
insult to the product.
Boned, vacuum-packed, ~5.5 kg. The longest, highest maturation. The most intense and refined taste.
To fully appreciate the depth of this cured ham, proper tasting is essential.
1. **Bring it to room temperature** a few minutes beforehand — this allows the aromas
of sweet garlic and cellar to fully develop.
2. **Slice thinly** with a slicer for even slices, or with a knife for a rustic style.
3. **On a platter**: exceptional charcuterie and cheese, toasted country bread, semi-salted butter. Perfect for a festive meal.
4. **Wine pairing** : a structured red (Côtes d'Auvergne, Madiran), a Saint-Pourçain, or a dry, high-altitude white.
The centerpiece for large gatherings and memorable gifts.
Boneless ham should be stored in the refrigerator.
**Before opening:** vacuum packaging guarantees freshness and extended shelf life. Ready to slice upon opening.
**Once opened:** wrap the cut surface and store in the refrigerator. Can be stored for several weeks under good conditions.
**For slicing:** use a slicer for consistency, or a ham knife for generous slices.
Origin: Pork born, raised and slaughtered in France — matured in Auvergne
Weight: ~5.5 kg (boneless)
Maturing altitude: 750 m
Maturing: 12 to 14 months
Composition: Pork ham (France), salt, garlic
Boneless: Yes — zero waste, zero slicing risk
Certification: PGI Auvergne 🇪🇺
Gluten-free: Yes
Allergens: No declarable allergens
Energy value: 1320 kJ / 315 kcal / 100 g
Proteins: 27 g / 100 g
Fats: 23 g / 100 g (of which saturated fatty acids: 7.9 g)
Carbohydrates: < 0.5 g / 100 g (of which sugars: < 0.5 g)
Salt: 5 g / 100 g
Packaging: Vacuum-packed — ready to slice
Best Before Date: Indicated on the packaging — minimum 60 days upon receipt (unopened product)
Your team is available to answer your questions seven days a week.
You can contact us by email or phone during the following hours: Monday to Friday from 9 a.m. to 12 p.m. and from 2 p.m. to 6 p.m. Please do not hesitate to contact us.
Our clients speak best of us
An Investment That Everyone Agrees On Caroline T. – Strasbourg
"€209.99 for 5.5kg of IGP Auvergne ham aged 12-14 months, it's a lovely gift to treat yourself with. Vacuum-packed upon receipt, its freshness is impeccable. We opened it for Christmas and it was the star of the show all evening. Sliced thinly, it melts in your mouth with subtle notes of hazelnut and mountain herbs. Unforgettable."
750 meters of altitude, you can really taste the difference! Thierry G. – Toulouse
"I went on holiday in Auvergne last summer and brought back some local ham. Back in Toulouse, I was looking for somewhere to find the same quality. SaucBack has reconciled me with distance — the 12-14 month ham aged at altitude is exactly what I was looking for. Gluten-free to boot, perfect for the whole family."
Altitude changes everything! Marie-Hélène B. – Lyon
"We often talk about terroir for wines, but rarely for cured meats. This Auvergne ham, aged at an altitude of 750m, opened my eyes. The mountain air brings a finesse and aromatic complexity that you won't find anywhere else. 12 to 14 months of aging – you can see it, you can smell it, you can taste it."
A connoisseur's ham Bertrand M. – Paris
"Every year, I host a big family meal, and this 12-14 month IGP Auvergne ham has become the star of the show. 5.5kg, boneless, it's generous, elegant, and easy to slice. The meat is a delicate pink, with perfectly distributed fat. My guests, despite being hard to please, are unanimous: it's the best ham they've ever eaten."
PGI certification: a true guarantee of origin Sylvie R. – Bordeaux
"When you pay for IGP Auvergne, you want to be sure you're getting the real product. With SaucBack, there's no doubt: the certification is there, the pork is French, and the high-altitude curing is authentic. The result on the plate lives up to expectations — a delicate, flavorful ham with a remarkable finish."
The Auvergne region in all its splendor Patrick D. – Clermont-Ferrand
"As a pure Auvergnat, I'm uncompromising when it comes to ham from my region. SaucBack's is a true source of pride: aged 12 to 14 months at an altitude of 750 meters, French pork, certified PGI. The air of our mountains truly makes all the difference. A melt-in-your-mouth texture, a delicate yet deep taste. Bravo!"
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Frequently Asked Questions
All about the Boneless Auvergne Ham PGI 5.5kg Aged 12-14 Months
Why is this ham considered the perfect happy medium?
12 to 14 months at an altitude of 750 meters in Auvergne – this is precisely when the ham reaches its optimal balance. It's aged enough to develop a true aromatic complexity – notes of hazelnut, hay, slightly buttery – without the excessive dryness of a very long aging process. It's fresh enough to remain melt-in-your-mouth and accessible to all palates. This is Auvergne ham in its most balanced and versatile version.
What exactly does the Auvergne PGI certification guarantee?
PGI Auvergne is a strict European certification: compulsory French pork, maturing in Auvergne at a defined altitude, specifications audited by an independent body. You know exactly where your ham comes from, how it was raised and under what precise conditions it was matured. Not a commercial promise — a verifiable legal guarantee.
What is the difference between the 9-month and the 16-24-month sizes?
All three are IGP Auvergne, aged at an altitude of 750 meters with French pork. The difference lies in their maturity: the 9-month ham is fresh, tender, and mild — ideal for delicate palates. The 12-14-month ham develops a superior aromatic complexity with a firmer texture and a lingering finish — it's the natural choice for those who want a truly characterful ham without the intensity of very long aging. The 16-24-month Gold Medal ham is in a class of its own — free-range pork, exceptionally rich aromas, for special occasions and connoisseurs.
The ham is boneless — what difference does that make to me?
Zero waste, zero complicated techniques. No need for a professional ham knife or a specialized stand. You place the block on a stable board and slice it—with a thin knife for delicate slivers, or with a slicer for perfectly even rounds. The boning is carefully carried out by the producer to ensure no meat is lost.
5.5 kg is for how many people?
For an aperitif, allow 40 to 50g per person — a 5.5kg ham can easily serve 110 people on an appetizer platter. For a table starter, 80 to 100g per guest, which is about 55 people. This is the ideal size for large occasions: family celebrations, New Year's Eve, weddings, receptions — or simply for enthusiasts who want to enjoy a large ham over several weeks.
750 meters altitude — does that really make a difference?
Yes — and fundamentally so. At 750 meters, the air is drier, purer, colder in winter, and more ventilated in summer. These natural conditions slow down and regulate drying in a way that no industrial dryer can replicate. The ham gradually loses its moisture, without thermal stress, developing complex aromas that only altitude aging can produce. This is pure Auvergne terroir.
How should I store it before and after opening?
Before opening, store in the refrigerator in its vacuum packaging. After opening, cover the cut surface with film or a clean cloth and return to the refrigerator. Slice as needed to limit the surface exposed to air. Storage after opening: 3 to 4 weeks without significant loss of quality.
How to best enjoy it?
Remove it from the refrigerator 25 to 30 minutes before serving. Slice it thinly — the 12-14 month aged version reveals its full aromatic complexity in thin slices that melt in your mouth. First, taste it plain to appreciate its pure aromas. Then, serve on lightly toasted country bread with a knob of unsalted butter. Pair with a red Côtes d'Auvergne or a white Saint-Pourçain — local pairings are always the best.
Is it gluten-free?
Yes, the Boneless Auvergne Ham PGI 12-14 months is naturally gluten-free. Everyone at the table can enjoy it without restriction.
Is that a good gift idea?
Excellent. A 12-14 month aged, boneless, vacuum-packed PGI Auvergne ham — it's the gastronomic gift that impresses without ostentation. For a cured meat lover, a French terroir enthusiast, or simply someone who deserves something exceptional. Birthday, holiday, thank you — the quality speaks for itself.
What is the delivery time for my order?
Your order is shipped within 24-48 business hours in insulated packaging to ensure freshness upon receipt. You will receive a tracking email upon shipment.
Our customer service is available 7 days a week. Average response time: 24h
A question?
Write to us using the form below and we will get back to you as soon as possible.