Sliced ​​into thin slices and eaten at room temperature, the ham exudes a beautiful aromatic complexity dominated by dried fruit. Its sublime aromas come mainly from its fat, rich in monounsaturated fatty acids. The production of a Black Ham of Bigorre AOP is linked to the natural conditions of temperature, humidity and the foehn effect specific to the Pyrenean climate. From natural salting to the end of curing, a minimum of 20 months, each ham requires personalized attention that will allow it to express its bouquet and its unique flavor .