Jambon de Paris Fumé is smoked with hickory and wrapped in its skin, in the French tradition. You can slice it with the skin on using a very sharp slicer. You may also remove the skin before slicing. Using a butcher's knife, make a 1/4" cut into the skin all around the ham and pull the loosened skin piece. You can serve Jambon de Paris Fumé American-style in thin 1/32" slices, or French-style in thicker 1/16" slices. After opening Jambon de Paris Fumé, drain excess cooking juices and gelatin. For optimal conservation, refrigerate between 35 and 40 degrees Fahrenheit wrapped in plastic film, face down. Pair with a full-bodied red wine, robust and fruity with minimal influence of oak, or a light to medium-bodied red wine with a hint of earthy aromas balanced by a fruit-forward bouquet.​

• Made using traditional French recipe
• Goes well with a full bodied red wine

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