Noix de Jambon- part one: boning and trimming a French ham
If you are following that great global charcuterie project- Charcutepalooza either virtually or in your own kitchens, then here is a special cadeau from us admirers- here on the Gascon Farm.
Since this month’s November Challenge (as described on Mrs. Wheelbarrow’s site) is curing and since we are proud here at Camont to be offering the Grand Prix (along with Trufflepig travel company and some other French friends) I want to help you all out- need a little inspiration? a bit of Gascon guidance? than take a look at this short video on boning and trimming a big Gascon ham to make the famous little Noix de Jambon like we do at Chez Chapolard.
Part 2 will be posted shortly. stay tuned…