Jambon sec de Corse

Appearance & taste

The ham is elongated and flattened, with a slender, long shank; according to the specification, its profile is reminiscent of a tennis racket. The foot is sawn off. The head of the thigh bone can be seen in the middle of the cut surface. Dried, the ham weighs 6 to 10 kg, and the fat covering is 2.5 to 5.5 cm thick. It is always sold on the bone and without a net or stocking.

The slices have an oily sheen and show marbled, red to deep red meat; the fat edge and the intramuscular fat are white to pink. The ham is firm yet tender to distinctly melt-in-the-mouth. Its aroma and taste are fruity and complex, of dried ham, hazelnut, mushrooms or wood; it is distinctly salty and has a peppery note. The fat tastes mild, almost sweet. A slight smoky aroma or a buttery note is also possible.

It is sold whole or vacuum-packed in slices or portions of at least 300 g. It is sliced by hand, only with a knife, so that the meat does not warm up. Since no preservatives other than salt are used, slices and portions must be vacuum-packed immediately so that the meat does not turn black and the fat does not go rancid. Only if the pigs were finished exclusively on chestnuts and acorns may the label say, for example, “100 % châtaignes/glands”.

Production

Pigs of the Nustrale breed are slaughtered at 12 to 36 months with a slaughter weight of 85 to 140 kg; their layer of back fat is 2.5 to 6 cm thick. After weaning, the herds roam through woods and pastures and find part of their food themselves, such as grasses, roots and tubers. They also receive 2 kg of supplementary feed per day, mainly cereals.

The finishing period lasts at least 45 days between October and March. During it, the pigs eat only acorns and chestnuts, which they find themselves in oak and chestnut woods for at least the first 30 days. After that, a limited amount of barley is allowed.

The fresh leg is cut off in an elongated shape with a rounded cut, and the foot is sawn off above the joint; it weighs 8 to 14 kg. Freezing is prohibited. It is seasoned with salt and pepper or chilli; there are no preservatives. It is dried with the heat of a fire of wood from native broadleaved trees. Salting, drying and maturing together take at least twelve months. Maturing in a natural cellar at ambient temperature takes more than four months and, according to the specification, shapes the texture and aroma.

Origin & history

Corsica is shaped by granite and rugged mountains in the west and by schist and gentler forms in the north-east. The Mediterranean climate varies greatly because of the island location, altitude and exposure to the sun, often even between neighbouring slopes. Cork oaks, holm oaks and maquis grow at lower altitudes, sweet chestnut higher up; chestnut and oak woods are typical of the whole island. The area covers almost all of Corsica except the coastal strip.

For generations, meat products and charcuterie, alongside dairy products, were a main source of animal protein on the island. Pig keeping goes back to an old herding tradition in which the herds were driven through woods and pastures or up to summer pastures in the mountains. The Nustrale breed belongs to the Iberian pig type; according to the specification, the shape of the ham reflects its genetic make-up.

Since there was no refrigeration until the end of the 19th century, meat was preserved by salting and drying; slaughtering and processing are still tied to the season today. Thanks to the long maturing, however, the ham is available all year round. It was and still is a festive food, served at celebrations and on special occasions.