For many years, we have been making old-fashioned white ham. This appellation, which is governed by the code of practice for charcuterie, imposes strict specifications: the carefully selected pork legs are salted by hand, then left to mature for 48 hours; they are trimmed by our butchers to keep only the best and finally they are steamed for 16 hours at 65°. After cooling, they are sliced. A single leg is in the tray, unlike the beaten industrial hams.
What are the targets?
Lovers of real old-fashioned hams
![pate-picard-representant](https://gastronomy.hautsdefrance.fr/wp-content/uploads/2022/02/pate-picard-representant.jpeg)
How will your project help promote the gastronomy of the Hauts-de-France region?
Our hams come mainly from Hauts-de-France or Bretagne. This old-fashioned ham is one of the best recognized on the market.
![domaine-picard-logo](https://gastronomy.hautsdefrance.fr/wp-content/uploads/2022/02/domaine-picard-logo.jpeg)
By the Domaine Picard
For 70 years, our family business has been recognized in the world of charcuterie for its traditional know-how and for the quality of its products. Historically known for our old-fashioned ham, salted according to the rules of the art, the potjevlesch and the picard pâté stirred with a fork, we regularly propose new products, always from noble materials, to meet the expectations of our customers.
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