Your butcher in Mézières: the specialist in jambon de la borne

Since August 2023, our Jambon de la borne is PDO certified, as well as Boutefas PDO.

Elected Mister Jambon de la borne PDO 2023, during the 1st night of Jambon de la borne PDO and Boutefas PDO.

A Gold medal-winning ham since 2009, by the Swiss professional meat union UPSV!

http://www.lajambonnieresa.ch

Since 1985 in Mézières, La Jambonnière has been producing its hams on the bone using an ancestral method. After being dry-salted, the hams are turned over, then salted once more.

The butchers leave them in their bins in this way for five weeks. Thereafter, the ham is massaged once a week for a fortnight, then washed, put on sticks and tied on carts. The hams on the bone then spend three weeks in the bollard, where they are smoked over the wood fire of fir bundles. They are thus smoked for three weeks. Both the wood and the pork meat are sourced exclusively fromSwitzerland. The butcheries using this salted and smoked technique are becoming increasingly rare. 

Possibility of shipping by post.

Boucherie-Charcuterie

In the heart of the canton of Fribourg, La Jambonnière continues the tradition of bacon-smoked country ham and its by-products. This method of manufacturing ancestral allows the meat to be smoked and preserved for longer. Hams on the bone weigh from 6 to 8.5 kilos and can be cooked, baked, ready or parsed.

At La Jambonnière, all products can be retailed.

Contact la boucherie-charcuterie La Jambonnière SA for more information...

Smoked cured meats for cooking

• Orange ham PDO

• Boutefas PDO

• Orange bacon

• Orange or standard sausages

• Household sausage (mix of pork and beef)

• Sausages with cabbage

• Sausage with liver

Dried product

• Herb cured bacon

• Sausage dry

• Cured ham

Fresh meat

• Roasting sausage

• Chopped steak

• Cordon-bleu

• Merguez

• Pork or beefhipolata

• Pork filet mignon