Bone-in ham

Bone-in ham is made from the hind leg of the pig. Bone-in ham has a distinctive flavour due to the cooking of the bone during the production process. After cooking, the bone is only removed, which is why ham on the bone always has a distinctive go in the shape of the meat. This, together with the surrounding rind, ensures a succulent flavour.

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The market for hams is now a huge one. It is a product eaten almost everywhere in the world and produced in countless varieties.
Generally, ham has a pure meat flavour of its own and uses fairly neutral additives. After salting and seasoning, products in this group are normally cooked at a temperature of around 80⁰C.
Bone-in ham is made from the hind legs of the pig. Bone-in ham has a distinctive flavour due to the cooking of the bone during the production process. After cooking, the bone is only removed, which is why bone-in ham always has a distinctive go in the shape of the meat. This, together with the surrounding rind, ensures a succulent flavour.

For our bone-in ham, it is important that we use high-quality cuts of meat. After selection, we add a stock that is massaged into the meat to optimise its saturation.

It is possible to buy our bone-in ham in slices, cubes, strips as well as in bulk.

The designation ‘bone-in ham’ is not protected by law. This ensures that not only authentic bone-in ham is sold as meat with original bone in it. Just as well industrial preparations where loose hams are assembled around a loose bone into a product that is also sold as ham on the market as ham on the bone.
Bone-in ham is a popular dish during the festive season. In addition, bone-in ham is delicious on a warmed bun with honey mustard sauce.

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