These hams owe their name to the tradition and know-how of Norman farmers in terms of smoked hams.
In 1986, Jacques Lerouxel founded Jambons d'Antan in the village of La Chapelle-Enjuger, now Thèreval following the merger of several communes. These hams owe their name to the tradition and know-how of Norman farmers when it comes to smoked hams. During the salting process, the hams are worked for several minutes with sea salt to ensure the permeability of the flesh. They are then transported to the salting room, where they are covered in salt and spices for a few weeks, in order to absorb the aromas.
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