Why is the Cœur de Jambon so lean?

The Cœur de Jambon is cut from the noix, a central muscle in the hind leg.

It is a naturally very lean muscle: after ageing, it contains just 1.7 g of fat per 100 g.

During its months of ageing, the lean meat remains tender, gains density, and gradually develops its depth of flavour.

This is what makes this cut unique: lean and tender to the bite, with a flavour that gently unfolds on the palate and lingers.

Twelve months to age the lean meat

The Cœur de Jambon is aged for about twelve months.

Over the months, it slowly loses moisture. The meat concentrates, its texture becomes denser yet remains tender, and its flavours gradually gain depth.

On the palate, the taste does not hit all at once: it builds gradually, then lingers long after the bite.

This slow evolution gives the Cœur de Jambon its distinct character, despite its very low fat content.

Why Gascon pork?

In the late 1980s, the Gascon pig was on the brink of extinction.

We first raised this breed at the Domaine, before co-founding the National Association for the Preservation of Gascon Pork in 1996.

Today, our pigs are raised outdoors by partner farmers according to our strict specifications, on wooded and agroforestry pastureland in Southwest France.

The Cœur de Jambon is an exceptionally lean muscle: 1.7 g of fat per 100 g. What little fat it has is found within the muscle itself: intramuscular fat.

Even in small quantities, this fat contributes to the tenderness of the meat and carries the aromas throughout the ageing process.

Louis-Dominique has already sliced it for you

The Cœur de Jambon is a dense and very lean cut.
Louis-Dominique adjusts the slicing thickness to achieve a fine slice that softens on the palate while retaining enough texture for a satisfying bite.

The slices are then arranged in the pack and vacuum-sealed at the Domaine.

Each pack contains 70 g, typically serving two people.

This allows you to keep several cured meats in the refrigerator and open two or three different varieties for the same meal.

How to serve it

Remove the pack from the refrigerator and open it about 15 minutes before serving.

At room temperature, the meat becomes suppler and its aromas open up.

The Cœur de Jambon is enjoyed simply as an aperitif, with naturally leavened sourdough bread, or alongside other cured meats to contrast textures and flavour profiles.

Its distinct character comes from this balance: very lean meat, a touch of intramuscular fat, a tender texture, and a flavour that builds gradually and lingers.

The slices are ready to serve.

What if the first bite fails to convince you?

The difference should be striking from the very first bite.

If this is not the case, this pack is covered by our First Bite Guarantee.