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Dry cured ham obtained by salting and curing selected fresh bone-in hams from pork raised and slaughtered in France. Slow-cured for at least 12 months in the South West region of France, using only natural products: pork ham and Salies de Bearn salt.

Product Details:
Size: 10 X 3 OZ
Country of Origin:
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Sliced Bayonne Ham

10 X 3 OZ
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