Gold medalist! And you can taste it.
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Why choose Saucback
Our clients speak best of us
Alain D. – Clermont-Ferrand
"When a jury of experts awards a Gold Medal to a ham, one is entitled to have high expectations. And here, they are not only met but exceeded. 16 to 24 months of aging at 750 meters altitude from a free-range farm pig — it's a winning combination that can be tasted in every slice. A historic ham."
Isabelle M. – Lyon
"I've ordered several hams from SaucBack, and this one is clearly in a league of its own. The free-range, farm-raised pork develops meat of unparalleled richness—more flavor, more complexity, exceptional fat quality. The 24 months of aging at altitude truly crown the experience. Well-deserved Gold Medal!"
Renaud B. – Bordeaux
"For my father's 60th birthday, a connoisseur of fine charcuterie, I opted for the award-winning farm ham. The 7kg boneless format is impressive, majestic even. Upon opening, the aroma that emanates is captivating—mountain herbs, hazelnut, undergrowth. My father, who is usually hard to please, was speechless. Just a smile. Thank you SaucBack."
Farmer's Auvergne Dry-Cured Ham 🥇 Gold Paris · Boneless 7kg 16-24 Months
DESCRIPTION
A jury of experts awarded it a Gold Medal in Paris.
One bite is enough to understand why. Made from free-range pigs raised in France—not factory-farmed, not caged—this Auvergne dry-cured ham was matured for 16 to 24 months at an altitude of 750 meters. It was then submitted, blind, to a jury of professionals. The result: a Gold Medal. A recognition that cannot be bought, but is earned against hundreds of competitors.
The recipe has not changed for generations: free-range pork, salt, garlic. Hand-salted, rubbed with garlic, then entrusted to the altitude. No additives, no shortcuts. Just patience, expertise, and a terroir unique in the world.
Boneless, vacuum-packed, ~7 kg. The longest curing time, the most intense flavor, the most melting texture. The best proof that there is nothing to add—except a good knife and a glass of red.
TASTING
To fully appreciate the intensity of this award-winning ham, a proper tasting is essential.
1. **Bring it to room temperature** before serving – a long curing process deserves for the fat to regain its melt-in-your-mouth texture.
2. **Slice thinly** with a slicer, or thicker with a ham knife for a rustic and noble style.
3. **On a prestige platter**: country bread, semi-salted butter, aged Auvergne cheeses.
4. **Wine pairing**: a great red (Madiran, Côte-Rôtie), an aged Auvergne wine, or a powerful white.
The exceptional centerpiece for festive meals and gifts that leave a lasting impression.
CONSERVATION
Boneless ham should be stored in the refrigerator.
**Before opening:** vacuum packaging guarantees freshness and extended shelf life.
**Once opened:** wrap the cut surface and store in the refrigerator. It will keep for several weeks under good conditions.
**For slicing:** a piece of this quality deserves a sharp blade — a slicer or ham knife, depending on the desired style.
TECHNICAL SPECIFICATIONS
Origin: Free-range pork raised in France — matured in Auvergne
Award: Gold Medal — Paris (professional, blind jury)
Weight: ~7 kg (boneless)
Maturation altitude: 750 m
Maturation: 16 to 24 months
Ingredients: Free-range pork ham (France), salt, garlic
Boned: Yes — zero waste, zero slicing risk
Certification: PGI Auvergne 🇪🇺
Gluten-free: Yes
Allergens: No mandatory declaration allergens
Energy value: 1122 kJ / 269 kcal / 100 g
Protein: 29 g / 100 g
Fat: 17 g / 100 g (of which saturated fatty acids: 6.9 g)
Carbohydrates: < 0.5 g / 100 g (of which sugars: < 0.5 g)
Salt: 4.3 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
Our 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.
A jury of experts awarded it a Gold Medal in Paris.
One bite is enough to understand why. Made from free-range pigs raised in France—not factory-farmed, not caged—this Auvergne dry-cured ham was matured for 16 to 24 months at an altitude of 750 meters. It was then submitted, blind, to a jury of professionals. The result: a Gold Medal. A recognition that cannot be bought, but is earned against hundreds of competitors.
The recipe has not changed for generations: free-range pork, salt, garlic. Hand-salted, rubbed with garlic, then entrusted to the altitude. No additives, no shortcuts. Just patience, expertise, and a terroir unique in the world.
Boneless, vacuum-packed, ~7 kg. The longest curing time, the most intense flavor, the most melting texture. The best proof that there is nothing to add—except a good knife and a glass of red.
To fully appreciate the intensity of this award-winning ham, a proper tasting is essential.
1. **Bring it to room temperature** before serving – a long curing process deserves for the fat to regain its melt-in-your-mouth texture.
2. **Slice thinly** with a slicer, or thicker with a ham knife for a rustic and noble style.
3. **On a prestige platter**: country bread, semi-salted butter, aged Auvergne cheeses.
4. **Wine pairing**: a great red (Madiran, Côte-Rôtie), an aged Auvergne wine, or a powerful white.
The exceptional centerpiece for festive meals and gifts that leave a lasting impression.
Boneless ham should be stored in the refrigerator.
**Before opening:** vacuum packaging guarantees freshness and extended shelf life.
**Once opened:** wrap the cut surface and store in the refrigerator. It will keep for several weeks under good conditions.
**For slicing:** a piece of this quality deserves a sharp blade — a slicer or ham knife, depending on the desired style.
Origin: Free-range pork raised in France — matured in Auvergne
Award: Gold Medal — Paris (professional, blind jury)
Weight: ~7 kg (boneless)
Maturation altitude: 750 m
Maturation: 16 to 24 months
Ingredients: Free-range pork ham (France), salt, garlic
Boned: Yes — zero waste, zero slicing risk
Certification: PGI Auvergne 🇪🇺
Gluten-free: Yes
Allergens: No mandatory declaration allergens
Energy value: 1122 kJ / 269 kcal / 100 g
Protein: 29 g / 100 g
Fat: 17 g / 100 g (of which saturated fatty acids: 6.9 g)
Carbohydrates: < 0.5 g / 100 g (of which sugars: < 0.5 g)
Salt: 4.3 g / 100 g
Packaging: Vacuum-packed — ready to slice
Best before date: Indicated on the packaging — minimum 60 days upon receipt (unopened product)
Our 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
The best, quite simply Pierre-Emmanuel G. – Strasbourg
"€399.99, it's an investment, I fully acknowledge that. But for 7kg of free-range farmhouse ham, Auvergne PGI, Paris Gold Medal, aged up to 24 months at 750m altitude — every cent is justified. The meat is a deep, silky red, the aromas are of rare complexity, the texture melt-in-your-mouth and delicate. The pinnacle of French charcuterie."
The king of my party platters Nathalie V. – Toulouse
"Every year for the holidays, I look for THE product that will impress my guests. This year, it was this gold medal-winning farmhouse ham. 7kg of Auvergne ham, cured at high altitude, thinly sliced on a beautiful wooden board — the "wow" factor was guaranteed. My guests talked about it for weeks. Already reserved for next year!"
The peak of Auvergne charcuterie Henri C. – Paris
"I had the chance to taste this ham at a food fair before ordering it from SaucBack. What struck me was the perfect balance between salt, fat, and the aromas developed by the high-altitude aging process. 16 to 24 months from a free-range farmer — it's the culmination of ancestral Auvergne expertise. Absolutely flawless."
7kg of happiness, vacuum-packed Renaud B. – Bordeaux
"For my father's 60th birthday, a lover of fine charcuterie, I went with the award-winning farmhouse ham. The 7kg boneless format is impressive, even majestic. Upon opening, the aroma that emanated was captivating — mountain herbs, hazelnut, undergrowth. My father, who is usually hard to please, was speechless. Just a smile. Thank you SaucBack."
Outdoor-reared farm pork makes all the difference Isabelle M. – Lyon
"I've ordered several hams from SaucBack, and this one is clearly in a league of its own. The outdoor-reared farm pork develops a meat of incomparable richness — more flavor, more complexity, and exceptionally high-quality fat. The 24 months of aging at altitude are the crowning touch. A well-deserved Gold Medal!"
The Paris Gold Medal, it doesn't lie! Alain D. – Clermont-Ferrand
"When a jury of experts awards a Gold Medal to a ham, you have a right to high expectations. And here, they are not only met but exceeded. 16 to 24 months of curing at 750 meters altitude on a free-range farm-raised pig — it's a winning combination that can be tasted in every slice. A historic ham."
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Frequently Asked Questions
All About Auvergne Fermier Dry-Cured Ham, Paris Gold Medal, Aged 16-24 Months
What sets this ham apart from all the others in the catalog?
Three unique elements combine: free-range pork (a rarity in French charcuterie), exceptional curing for 16 to 24 months at an altitude of 750 meters in Auvergne, and the Gold Medal at the Concours Général Agricole in Paris—the highest possible distinction for a French ham. No other ham in the catalog meets these three conditions. It is the absolute culmination of Auvergne expertise.
What exactly is free-range farm-raised pork—and why is it so important?
An outdoor-reared farm hog is raised freely, with outdoor access, a natural diet free of GMOs and growth hormones. It grows slowly, develops natural musculature, and accumulates intramuscular fat of unparalleled quality. This fat—marbled, fragrant, melt-in-your-mouth—is precisely what gives the ham its silky texture and deep aromas. An intensively farmed indoor pig simply cannot produce the same quality of meat.
The Gold Medal at the Concours Général Agricole — what does that really mean?
The Concours Général Agricole de Paris is the absolute benchmark competition for French regional products. The Gold Medal is the pinnacle — obtained after selection, blind tasting, and scoring by a jury of independent professionals from among hundreds of competitors. It's not a bought commercial label — it's an external and impartial validation of the product's excellence. When a jury of experts says it's the best, you can believe them.
16 to 24 months of aging — what's the difference compared to 12-14 months?
The 12-14 month develops a beautiful aromatic complexity. The 16-24 month goes much further: the meat concentrates even more, the farm fat infiltrates every muscle fiber, enzymes transform proteins into aromas of incomparable richness and depth. Notes of toasted hazelnut, undergrowth, dried fruit, brown butter — a ham to be savored slowly, in silence, searching for every nuance. The difference between the two is like the difference between a beautiful painting and a masterpiece.
7kg boneless - how many people is that for?
As an appetizer, allow 40 to 50g per person — a 7kg ham can easily serve 140 to 175 people on an appetizer platter. As a starter at the table, 80 to 100g per guest, or about 70 people. This is the size for very large occasions — New Year's Eve, weddings, corporate receptions — or for enthusiasts who want an exceptional ham at home for several weeks of renewed pleasure.
How to store it before and after opening?
Before opening, keep refrigerated in its vacuum-sealed packaging. After opening, cover the cut surface with a clean, lightly oiled cloth and return to the refrigerator. Slice as needed to minimize the surface exposed to air. Storage after opening: 3 to 4 weeks. A product of this quality deserves to be consumed gradually, without rushing.
How to best enjoy it?
Take it out of the refrigerator 30 to 45 minutes before serving — this ham needs time to express all its aromas at room temperature. Slice it thinly, almost transparently — the farm fat should shimmer slightly under the light. Enjoy it plain first, without bread or accompaniment, to appreciate the pure aromas. Then with a red Côtes d'Auvergne or a Saint-Pourçain — local wines with local ham, it's the perfect match.
Is it gluten-free?
Yes, the Gold Medal Auvergne Fermier Dry-Cured Ham is naturally gluten-free. Everyone at the table can enjoy it without restriction.
Who should I give this ham to?
For someone you really want to impress. A collector of beautiful products, a lover of French gastronomy, someone who has tasted everything and deserves to be surprised. An important birthday, retirement, wedding, birth—or simply because some people deserve the best without a special occasion. This is the ultimate gourmet gift from the French terroir.
What is the difference with the 36-month Pata Negra Bellota?
Both are exceptional hams at the top of their respective categories. Pata Negra Bellota is the absolute Iberian benchmark — black pig fed on acorns, 36 months of curing, hazelnut and chocolate aromas. The Gold Medal Farmhouse Ham is the absolute French benchmark — outdoor Auvergne farm pig, 16-24 months at altitude, toasted hazelnut and undergrowth aromas. Two philosophies, two terroirs, two incomparable experiences. To choose between the two is to choose between France and Spain — impossible and pointless to decide.
What is the delivery time for my order?
Your order is shipped within 24-48 business hours in insulated packaging to guarantee freshness upon receipt. You will receive a tracking email upon dispatch.
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.