Noix de Jambon
Posted: Thu Nov 17, 2011 8:35 pmA small, dry-cured ham...sometimes smoked.
That's all I know. Anyone else got some knowledge on this one, such as what kind of cure, which cut of pork....etc.
Would be really interested to hear. My suspicion is that it is pretty similar to coppa.
That's all I know. Anyone else got some knowledge on this one, such as what kind of cure, which cut of pork....etc.
Would be really interested to hear. My suspicion is that it is pretty similar to coppa.
