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Holiday Special - Les Extra Vieux Ham: 50 months – Image 2

Holiday Special - Les Extra Vieux Ham: 50 months – Image 3

Holiday Special - Les Extra Vieux Ham: 50 months – Image 4

Holiday Special - Les Extra Vieux Ham: 50 months – Image 5

Holiday Special - Les Extra Vieux Ham: 50 months – Image 6

Holiday Special - Les Extra Vieux Ham: 50 months – Image 7

Holiday Special - Les Extra Vieux Ham: 50 months

Pigs raised for 24 months or more. Selected from the finest legs to extend the ageing process beyond 50 months.

ENJOY YOUR SPECIAL OFFER “HOLIDAY SEASON”:
> A complimentary ham carving kit with every order of a whole ham: two knives (a carving knife and a boning knife) and a cloth (to dampen the ham), delivered in an elegant wooden box inspired by our classic ham case.

from: 848,00€

Slicing

Clear

Weight	N/A
Packaging	Whole ham: wooden case + wooden stand Boneless ham: vacuum-packed
Storage	Whole ham: Keeps for several months after opening, in its wooden case on its stand, at room temperature in your kitchen. Boneless ham: Keeps for several months in the refrigerator, wrapped in a cloth. Remove from the cold 1 to 2 hours before serving to enjoy at room temperature.
Nutritional values	Lipides g/100g : 13.30 Protides g/100 g : 29.70 Glucides g/100g : <= 0.50 Sels g/100g : 4.7

Trade prices

Holiday Special - Les Extra Vieux Ham: 50 months

Delivered in its poplar storage crate with its wooden carving stand.

Patrick Duler ham recognized among the finest hams in the world

"Patrick Duler Ham World Champion" Barcelona 2014

“The best ham in the world is French!”
Paris Match

Les Extra Vieux

Patrick Duler Ham 50 months
Matured successively in three natural stone cellars. A ham with complex and persistent aromas of
undergrowth.

Patrick Duler Ham 60 months
An outstanding, haute-couture ham for discerning connoisseurs who appreciate long-aged products. The combination of a selection of hind legs with a high fat content and ageing in successive, naturally humid cellars results in intense flavours and extremely complex aromas of dried porcini and walnuts... while retaining a remarkable creaminess and sweetness.

How to choose your ham

‘‘ Our hams are aged for 30 to 70 months. The older they are, the more intense, complex, and persistent the aromas become. Each of my hams is unique. Choosing a ham is truly a matter of taste. ’’ Patrick Duler

Each ham bears an identification number indicating its production date. This is branded on two sides.

Maison Duler is the only ham producer to provide the exact birth date of your ham.

Learn more about choosing your ham

Aged in the open countryside

Maison Duler hams are all crafted by Patrick Duler in southwest France on our organic estate: Domaine de Saint-Géry. Located in the open countryside in the heart of Quercy Blanc, far from any pollution, the climate is ideal for ageing hams.

An exceptional pig

The luxury of ham begins with an exceptional pig, the Gascon Pig, raised slowly in woods and pastures, fed naturally on grass, acorns, fruit, leaves… and cereals.

This pig provides meat rich in wholesome nutrients, particularly due to its high-quality fat with cholesterol-lowering properties.

Ferme de Las Laous

Craftsmanship rooted in time

Over the years, Patrick Duler has developed an original salting and maturation process using natural Atlantic salt which lasts two months, without saltpetre or nitrite salt.

Then each ham is individually washed with spring water. It is then handled nearly 40 times during its ageing cycle, including regular rubs with Armagnac.

In Stéphane Derenoncourt’s cellar in Bordeaux

Natural ageing in successive cellars

Only then do we move to the drying and ageing phase, which is decisive. Patrick Duler is dedicated to very long ageing in cellars using indigenous yeasts, even though this technique requires daily attention.

The luxury of ham

Only a few hams leave the cellars each month—exceptional ham with a staggering aromatic complexity that offers an extraordinary experience.

The Patrick Duler ham is one of a kind; it was named “Best Ham in the World” in Barcelona during a blind tasting against the finest Iberian hams.

In 2019, Maison Duler was recognized for its exceptional craftsmanship by the French State and joined the Entreprises du Patrimoine Vivant (EPV).

The three main sections of the ham

la petite noix: a relatively lean muscle with an intense flavour reminiscent of hazelnut.
la pointe: the top of the ham, composed of several muscles separated by veins of fat, with a slightly oxidised profile reminiscent of Iberian hams.
la grande noix: the largest muscle, with marbled meat providing great tenderness, length on the palate, and aromatic complexity.

To enjoy the distinct characteristics of each part, it is recommended to start the ham from all three sections at the same time.

: Tasting at the French Embassy in Andorra

Ham and wine pairings

Generally, ham pairs best with white wine; however, many variations exist:

Younger hams pair well with Champagnes, dry white wines, Loire wines, white Burgundies...
More mature hams, aged 30-40 months, call for "rounder" white wines, such as Châteauneuf, Hermitage, skin-contact white wines, or vintage Champagnes
Older hams, aged 50-60 months, pair beautifully with oxidative white wines, "vins de voile" (Jura, Spanish Finos), or aged Banyuls...

: Tasting with champagnes from Anselme Selosse.

: Ham Carving

Wooden box and stand included

The ham is delivered in its wooden case, which serves as a protective box. You should keep the ham in its case at room temperature (our ham is sensitive to the cold; it does not like the chill of a refrigerator or cold room and prefers the comfort of a temperate room such as your kitchen).

A wooden stand has been specially designed by us for this ham, without fasteners or bolts, allowing the ham to be turned easily and used across its three sections as shown in the video below.

Without saltpetre, without nitrite salt
find out more

How to start and slice your ham:
Watch the video

Questions and answers

What makes Patrick Duler ham unique?
Patrick Duler ham is unique because it comes from the Gascon pig, an ancient and hardy breed raised in total harmony with its true nature for 15 to 30 months.
Furthermore, the ham is produced without any chemical additives (nitrites, etc.) and in limited quantities, with only a few hams leaving the Maison Duler ageing cellars each month.

What is the production process for Patrick Duler ham?
The production process for Patrick Duler ham is long and meticulous.
It begins with an original salting and maturation process using natural Atlantic salt, which lasts two months and excludes any potentially carcinogenic preservatives.
Each ham is then individually washed with spring water.
The ageing cycle lasts 20 to 70 months in successive cellars, and the ham is handled nearly forty times during this process.
The hams are also regularly rubbed with Armagnac.

How to enjoy Patrick Duler ham?
Patrick Duler ham is a delicacy to be savoured slowly to fully appreciate its aromatic complexity.
It can be harmoniously paired with a Châteauneuf or a white Hermitage, a skin-contact white wine, or a vintage Champagne.

What is the recommended storage method for Patrick Duler ham?
The ham is delivered in a wooden case that also serves as a protective casing, allowing it to be stored at room temperature, such as in your kitchen.

Does Patrick Duler ham contain saltpetre or nitrite salt?
No, Patrick Duler ham is produced without any chemical additives, including nitrites and saltpetre. The salting and maturation process uses only natural salt.

What is unique about the natural salt used for Patrick Duler ham?
The natural Salies-de-Béarn salt used for Patrick Duler ham is a spring salt, naturally present beneath the Pyrenees for millions of years and protected deep underground in waters ten times saltier than seawater. It is obtained through the simple evaporation of these groundwaters using an ancient method: in a salt pan. This authentic production method gives this 100% natural salt, exceptionally rich in trace elements, incomparable taste qualities.

What are the different types of Patrick Duler ham available?
Maison Duler offers several types of Patrick Duler ham, each with its own ageing time and price.
The "Primeurs" are aged for 20 months, the "Hors d'Âge" for 30 to 40 months, the "Extra Vieux" for 50 to 60 months, and the "Confidentiels" for 70 months and more.
Options for boneless hams and boneless half-hams are also available.

What justifies the price of Patrick Duler ham?
The price of Patrick Duler ham reflects its exceptional quality and the meticulous attention given to every stage of its production.
Patrick Duler ham comes from the Gascon pig, a hardy, slow-growing heritage breed raised free-range in the woods, meadows, and agroforestry pastures of the estate.
Raising Gascon pigs requires specific care and a long-term commitment, as they are reared for 15 to 30 months—three to five times longer than the industrial average.
This extended period allows the pigs to develop rich and flavourful meat, essential for an exceptional ham.
The ham-making process is an art in itself.
It begins with an original salting and maturation process using natural salt, which lasts two months and excludes any potentially harmful preservatives.
This is followed by an ageing cycle lasting 20 to 70 months in successive cellars, during which each ham is handled nearly forty times.
This constant attention and dedication to detail ensure that each ham reaches its full aromatic potential.
Production of Patrick Duler ham is limited. Only a few hams leave the ageing cellars each month, making it a rare and sought-after product.
It is a testament to its quality and authenticity.
The aromatic complexity of Patrick Duler ham and the sensory experience it offers are unparalleled.
Each bite reveals a vibrant array of flavours, providing a culinary experience that goes far beyond mere sustenance.
It is an invitation to savour authentic taste and appreciate the luxury of simplicity.
The price of Patrick Duler ham reflects Maison Duler’s commitment to excellence, authenticity, and uncompromising quality.
It is more than just a ham; it is a culinary experience that justifies its value.