What makes the Gascon pig used for Patrick Duler ham so special?

The Gascon pig is a hardy, robust breed, raised free-range in the woods, meadows, and agroforestry pastures. This breed is raised for 15 to 30 months, three to five times longer than the industrial average. This extended period allows the pigs to develop rich, flavourful meat with the intramuscular fat essential for an exceptional ham.

What is salting and maturation with natural salt?

Salting and maturation with natural salt is a unique process developed by Patrick Duler. This two-month process excludes all potentially harmful preservatives. Each ham is then individually washed with spring water. Natural salt is salt that has undergone no chemical treatment.

What makes the ageing process of Patrick Duler ham unique?

The ageing cycle of Patrick Duler ham lasts from 30 to 110 months in successive cellars. During this process, each ham is handled up to forty times and rubbed with Armagnac, contributing to its distinct flavour.

What are the recommended wine pairings for Patrick Duler ham?

Patrick Duler ham can be harmoniously paired with a Châteauneuf-du-Pape or a white Hermitage, a skin-contact white wine, or a vintage Champagne. Younger hams pair with champagnes, dry white wines, Loire wines, or white Burgundy. More aged hams (50-60 months) call for fuller-bodied white wines. Older hams (80-110 months) pair beautifully with oxidative white wines, vins de voile (Jura, Spanish Finos), or an old Banyuls.

What is the recommended storage method for Patrick Duler boneless ham?

Store the boneless ham in a cool place, away from light. Once opened, it can be wrapped in a clean cloth or cling film to protect it from the air; you can store it this way for several weeks in the refrigerator. If you notice a light mold on the surface of the ham, do not worry; this is normal. It is penicillium (similar to the rind of Camembert). Simply scrape it off lightly before eating the ham.

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 from the Pyrenees.

What is specific about the natural salt used for Patrick Duler ham?

The natural salt from Salies-de-Béarn used for Patrick Duler ham is 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 by simple evaporation of these underground waters using an ancient method: in a salt pan. This genuine and traditional production method gives this 100% natural salt, exceptionally rich in trace elements, incomparable taste qualities.

Why is Patrick Duler ham more expensive than other hams?

The price of Patrick Duler ham reflects the exceptional quality of the pig and the meticulous care given to every stage of production.
The ham comes from the Gascon pig, a hardy, robust breed raised free-range for 15 to 30 months—significantly longer than the industrial or even organic average.
This extended period allows the pigs to develop rich, flavourful meat with the intramuscular fat essential for an exceptional ham.
Furthermore, the production process is an art in itself, involving a unique method of salting and maturation using natural salt for two months, followed by an ageing cycle of 30 to 110 months in successive cellars.
Each ham is handled nearly forty times during this process, and only a few pieces emerge from the ageing cellars each month, making it a rare product.