SALAISON ARTISANALE THIERRY PARDON
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Installed on the edge of the given, Thierry Pardon always works at the pace of the four seasons: winter, salting in premises adapted before the kiln stage, with a temperature of 15-16 degrees in the summer, fifteen to twenty weeks before refining. Come out of this ripener of the hams in Bayonne. But not only because it has also launched into the big hams from the famous black pigs of the Upper Pyrenees and in the snowshoes of the coche, with a different taste and very tasty because they are made with coches, the end-of-life breeding sows whose flesh is much more goûteuse than that of pig pigs. Its boutique is a real place for the exposure of hams suspended to the wooden frame and from this store you can see some of the manufacture of Salting Pardon.
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