Jambon de la Borne AOP
Jambon de la Borne AOP is a pork product made from pigs born and raised in the cantons of Vaud and Fribourg. The pigs come from Swiss breeds, are fed with local whey and cereals, and benefit from favourable animal welfare conditions with outdoor runs.
The production area covers the entire canton of Fribourg and the following districts of the canton of Vaud: Broye-Vully, Lavaux-Oron and Riviera-Pays-d’Enhaut.
Interprofession de la Charcuterie AOP
c/o Terroir Fribourg
Rte de Chantemerle 41
T +41 26 467 30 30
Jambon de la Borne AOP is a dry-salted ham made from pork smoked over a wood fire. The pigs used for its production are born and raised in the cantons of Vaud and Fribourg. After dry salting and at least three weeks of curing, hams are cold smoked at an average temperature of 15 to 25 °C over a period of 3 to 8 weeks. Ham weight varies between 6 and 9 kg.
APPEARANCE AND CHARACTERISTICS
Jambon de la Borne AOP has a dark brown exterior. When cut, it has the pink colour typical of a cured product. It has a firm consistency and a traditional smoky smell.
The term “borne” first appeared in French in 1573. The “borne” is a chamber on the upper floor of the fireplace from which dense smoke escapes and where the hams are hung after salting to preserve them. Smoking gives the Jambon de la Borne AOP its name and its unmistakable taste.
Jambon de la Borne AOP sold whole, raw or cooked bears the identification mark guaranteeing traditional, authentic and certified production. Marketed whole, in pieces or sliced, each piece must carry the indication “Appellation d'origine protégée” or “AOP” (protected designation of origin).