Jambon Cru and Jambon Cuit

The hams of La Salvetat-sur-Agout in the Hérault and Lacaune, in the mountains of the Tarn, are well known to be delicious. There are still several firms making a small number of fine hams, which are salted, air dried and sometimes smoked in large sheds in the towns. They also make and sell jambonettes – small pear-shaped hams made up of bits of cured pork – fat, smoked bacon (poitrine fumée) and cured pork shoulder fillets called échines (cf. the English word, chine).