la Jambonnière SA

Your butcher and delicatessen in Mézières: the specialist in Jambon de la Borne ham

Since August 2023, our Jambon de la Borne has been PDO certified, as has Boutefas PDO.

Voted Mister Jambon de la borne PDO 2023, during the first night of Jambon de la borne PDO and Boutefas PDO.

A ham that has won gold medals since 2009 from the Swiss Meat Trade Association (UPSV)!

http://www.lajambonnieresa.ch

 

Since 1985 in Mézières, La Jambonnière has been producing its bone-in hams using a traditional method. After being dry-salted, the hams are turned over and salted again.

The butchers leave them in their tubs for five weeks. The ham is then massaged once a week for a fortnight, washed, placed on sticks and tied to trolleys. The bone-in hams are then left for three weeks in the smokehouse, where they are smoked over a wood fire using fir wood. They are smoked for three weeks. Both the wood and the pork come exclusively from Switzerland. Butchers and delicatessens using this salting and smoking technique are becoming increasingly rare.

Can be shipped by mail.

Butcher's shop

 

In the heart of the canton of Fribourg, La Jambonnière continues the tradition of ham on the bone smoked in a smokehouse and its derivative products. This traditional method of production allows the meat to be smoked and preserved for longer. The bone-in hams weigh between 6 and 8.5 kilograms and can be cooked, ready to cook, whole, or trimmed.

At La Jambonnière, all products are available for retail sale.

Contact La Jambonnière SA butcher's shop for more information...

Salted smoked meat for cooking

• Jambon de la borne PDO

• Boutefas AOP

• Lard from La Borne

• La Borne or standard sausages

• House sausage (mixture of pork and beef)

• Cabbage sausage

• Liver sausage

Dried product

• Dried bacon with herbs

• Dry sausage

• Raw ham

Fresh meat

• Roasting sausage

• Ground beef

• Cordon bleu

• Merguez

• Pork or beef chipolata

• Pork tenderloin