JAMBON CUIT LE CASTELOU
The Product
A classic French cooked ham made from selected pork leg, lightly brined and seasoned (salt, pepper, sometimes a gentle hint of aromatics), then slowly cooked—typically by poaching or steam-cooking—to preserve a tender, juicy texture. Designed for clean, regular slicing and a mild, balanced pork flavour.
Origin & Terroir
"Jambon cuit" is a pillar of French deli and bistro culture—developed as a reliable, everyday charcuterie: practical to slice, easy to serve, and versatile in both cold and hot preparations. The name Le Castelou evokes a traditional "house style" often seen in French charcuterie branding, referencing regional heritage and artisanal know-how rather than a single strict recipe.
How to Enjoy
Serve chilled, thinly sliced for sandwiches, canapés, and charcuterie boards with butter, baguette, and cornichons. Dice into salads, quiches, croque-monsieur, omelettes, or pasta. Pairs well with crisp white wine, dry cider, or light beer.
Did You Know?
Cooked ham quality is often judged by its texture and purity of taste: gentle cooking and well-managed brining are what keep it moist, sliceable, and delicately seasoned—without needing strong spices or smoke to "hide" flaws.