This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play

jambon de Kintoa

acorn fed ham from the Basque Country

jambon Kintoa

Fine deep red AOP jambon de Kintoa marbled with fat comes from the Pie noir du pays Basque, a floppy earred black and white pig that nearly died out as a breed in the 1980s. Free range, they forage on acorns, chestnuts, grass and herbs for at least seven months.

The ham is rubbed with salt from Saliès-de-Béarn and spices, including piment d’Espelette that lends it its distinct red colour, then cured and dried in Les Aduldes from 16 to 20 months.

jambon Kintoa

The name Kintoa (Pays-Quint in French) dates back to the Kingdom of Navarre. The quinta was the duty levied by the medieval kings of Navarre on pigs that grazed in the summer months up in the royal mountains.

AOP since 2017.

AOPs and some others

Basque Country and Béarn


Text © Dana Facaros

Images by charcuterie-aubard.