JAMBON CUIT FUME FICELLE
The Product
A traditional smoked cooked ham made from pork leg, first lightly brined and seasoned, then gently cooked (poached or steam-cooked) to keep it tender and moist. After cooking, it is smoked—typically over hardwood—to add a subtle, savory aroma. "Ficelle" refers to the ham being tied with string, which helps maintain a compact shape and gives a classic artisanal look for slicing.
Origin & Terroir
Smoked cooked hams are part of a long European tradition of preservation, especially in cooler regions where smoking complemented salting to protect meats. In France, "jambon fumé" is strongly associated with eastern and mountainous areas (Alsace, Jura, Savoie) where wood-smoking practices are deeply rooted. The tied "ficelle" style echoes butcher-shop craftsmanship and old-school charcuterie presentation.
How to Enjoy
Serve chilled, thinly sliced for sandwiches, canapés, and cold platters with pickles and mustard. It also works warm: diced into omelettes, gratins, or lentils, or briefly pan-seared in slices. Pair with a crisp white, light red, dry cider, or a refreshing beer.
Did You Know?
Tying ("ficelle") isn’t only decorative—string helps the ham keep a uniform shape during cooking and smoking, which makes slicing cleaner and more consistent for deli service.