€4.03
Jambonneau is a braised leg of pork. Its meat is very tender, and set in a thin layer of gelatin.
Preparation: serve cold on a bed of salad.
The traditionnal charcuterie recipes from Aveyron are many and varied. Jambonneau, pig or duck cracklings, fricandeau, head cheese are all traditional preparations that can be found on the aveyronnaises tables. Perfect for a cold buffet, an hors d'oeuvre or a simple snack, the Aveyron charcuterie will satisfy your whole family and friends
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