Luxeuil ham : a tasty speciality

Luxeuil ham: a history of taste

Luxeuil ham is part of the Comtois tradition of salted and smoked products, which dates back to the practices of the Sequans, the Gallic people who settled in what is now Franche-Comté. It was first mentioned in the 19th century.

A gastronomic product, it follows a recipe and strict specifications:

- It is made exclusively from pigs labelled Porcs de Haute-Saône or Porcs de Franche-Comté.

- It is rubbed by hand with old-fashioned dry salt and flavoured with red wine (from Arbois IGP or IGP de Haute-Saône), juniper berries, spices and herbs.

- The minimum maturing period is 9 months, and 11 months for the "Grande Réserve" ham.

In 2017, discussions began between the various members of the sector on a plan to safeguard Luxeuil ham. The end of production by Bazin in 2018 made urgent to relaunch the production.

The aim? To build up a strong core of committed participants (breeders, producers, pork butchers, institutions: Luxeuil town hall and Tourist Office, etc.) to develop and promote Luxeuil ham. Strict specifications have been drawn up to ensure the quality of this product.

Today, a great dynamic has been created around this tasty, top-of-the-range product. It's now commonplace to find it on the shelves of butcher's shops and on the menus of local restaurants!

This collective effort has been rewarded by the award of the "Remarkable Taste Site" label in 2022, alongside Fougerolles for cherries and Kirsch and Val d'Ajol for andouille.