We select the most beautiful fresh hams from Apalhat pigs raised on straw by three farmers from Aveyron and Tarn with whom we work hand in hand. We salt the hams with sea salt for several days. Our ham dries over the days in a natural dryer, it becomes colored, changes from pink to red and becomes firm. In the 7th month, we grease it with pork fat and rice flour so that it develops its flavors and dries evenly. He will then spend a period of 5 months in his natural dryer in the open air.