JAMBONS D'ANTAN: THE NORMAN TRADITION OF SMOKED HAM

In 1986, Jacques Lerouxel founded Les Jambons d'Antan in the heart of the little village of La Chapelle-Enjuger, near Saint-Lô in Normandy.

You can glimpse a slight waft of smoke rising from a high chimney and, fifteen metres lower down, a few logs on fire.

The hot air rises up, gently floating over nine hundred hams placed on 12 levels.
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The technique is the same as that used by the Normans not so long ago, at a time when each farm killed the pig. It was, and still is, a natural conservation method.

Rediscover the Hams of Yesteryear (Les Jambons d'Antan) salted with dry salt then wood-smoked in the chimney.

These hams bear witness to the know-how of the farmers in Normandy.

This local product with its authentic taste, prepared with the greatest care, is available from numerous butchers and delicatessens in Normandy (discover our partners). You can also buy whole hams or hams sliced on site, where as soon as you walk through the door, a delicious smell of smoke sets your taste buds tingling. Visits are organised for you to discover the various production steps in our workshops. For any information, please do not hesitate to contact us. Opening times: Monday to Friday, 8 am to 12 o'clock and 2 pm to 6 pm Closed saturday