🥓 Jambon cru
Jambon cru is French dry-cured ham: a whole pork leg rubbed with salt and left to air-dry for many months until it becomes deep red, firm and intensely savoury. Sliced paper-thin, it has a silky texture and a clean, salty, slightly sweet taste. It is served on a charcuterie board, with melon or figs, or alongside boiled potatoes and salad.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 200 g jambon cru, thinly sliced
- 1 small melon or 6 fresh figs
- Freshly ground black pepper
- A few basil or mint leaves
Method
- Take the ham out of the fridge 15 minutes before serving so the fat softens and the flavour opens up.
- Cut the melon into thin wedges and remove the rind, or halve the figs.
- Drape the ham slices loosely over the fruit or arrange them on a board.
- Finish with black pepper and fresh herbs and serve straight away.
How to make it lighter
- Cured ham is rich in salt, so a portion of about 50 g goes a long way.
- Trim the white fat from the edge of each slice to cut calories noticeably.
- Pair it with fruit or a green salad to keep the plate light.
History
Salting and air-drying pork legs is a traditional way of preserving meat in many French regions. The best known are Bayonne ham from the south-west and the mountain hams of Savoie and Auvergne.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →