Traditionally, the tuyé was the central room of the Haut-Doubs farmhouses, enclosed in wood.
It was formerly used as a pantry and allowed to preserve
It used to be used as a larder and was used to preserve cured meats (ham, sausages, bacon), giving them a much appreciated taste.
The tuyé du Papy Gaby is the most impressive in the region with a height of 18 metres.
It is also a central piece, which allows to give this unique taste to the salted meats, combined with an ancestral know-how, which has been rewarded many times during competitions.
Data sheet
- PROVENANCE
- Haut-Doubs
- SAISON
- Toute l'année
- VIN CONSEILLE
- Aligoté
- APPELLATION
- viande certifiée 100% Française
Sébastien H. published the 18/12/2023 following an order made on 02/12/2023
Très bonne noix , fumé bien dosé
Anonymous customer published the 16/03/2022 following an order made on 04/03/2022
trop sec pour mon goût
Anonymous customer published the 15/11/2021 following an order made on 08/11/2021
Nous avons tous aimé c'est la première fois qu'on y goûtais.Je l'ai coupée à la trancheuse très fin c'est un délice.
Smoked ham from Haut-Doubs
The ham knuckle is very lean and is taken directly from the heart of the ham.
It is lightly salted, smoked or plain and slightly dried.
Vacuum-packed, it can be kept for several months at 20°C.
Its taste is very similar to that of smoked raw ham without bones.
Conservation between +0°C and +4°C
Between 400gr and 500gr.