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--- paris_yank:eat:preparein:products:jambon_cru [2026/09/06 10:41] – created parisyank
+++ paris_yank:eat:preparein:products:jambon_cru [2026/09/07 06:05] (current) – parisyank
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 ====== Jambon Cru ======
- FIXME
+Jambon cru, or cured ham, is a type of air-dried or dry-cured ham that is not cooked after being preserved with salt and herbs.  Although literally translated as "raw ham," it is safe to eat because the curing and air-drying process removes moisture and prevents spoilage, similar to prosciutto or jamón.
-**Jambon de Parme** (//Prosciutto di Parma//) is the authentic Italian dry-cured ham, whereas **Jambon Serrano** is Spanish.
+===== Characteristics =====
-Jamón ibérico (Spanish: [xaˈmon iˈβeɾiko]; Spanish for "Iberian ham"), known in Portuguese as presunto ibérico (Portuguese: [pɾɨˈzũtu iˈβɛɾiku]), is a variety of jamón or presunto, a type of cured leg of pork
-The key differences between the two are:
+  * **Preparation**: It is typically made from the upper rear leg of the pig and aged for periods ranging from three months to over two years.
+  * **Flavor**: The long curing process results in an intense, complex, and nutty flavor with a higher fat content than cooked ham.
+===== Varieties of Jambon Cru =====
+Popular European examples include Jambon de Bayonne (France), Prosciutto (Italy), and Jamón Ibérico (Spain), each defined by specific regional pig breeds and curing methods.
+  * **Jambon de Parme** (//Prosciutto di Parma//) is the authentic Italian dry-cured ham, whereas **Jambon Serrano** is Spanish.
+  * **Jamón ibérico** (Spanish: [xaˈmon iˈβeɾiko]; Spanish for "Iberian ham"), known in Portuguese as presunto ibérico (Portuguese: [pɾɨˈzũtu iˈβɛɾiku]), is a variety of jamón or presunto, a type of cured leg of pork
+===== Differences =====
+  * **Origin**: Jambon de Parme is produced exclusively in the Parma region of Italy under strict AOP regulations, while Jambon Serrano comes from various mountainous regions in Spain.
+  * **Taste and Texture**: Jambon de Parme is known for its sweet, delicate, and melt-in-the-mouth texture with a mild flavor.  In contrast, Jambon Serrano is saltier, firmer, and drier, with more intense, robust notes.
+  * **Production**: Jambon de Parme uses only salt and is aged for at least 12 months, often benefiting from the region's humid climate.  Jambon Serrano may include preservatives, is aged for 7 to 16 months, and is cured in drier mountain air.
+=====  Choice =====
-Origin: Jambon de Parme is produced exclusively in the Parma region of Italy under strict AOP regulations, while Jambon Serrano comes from various mountainous regions in Spain.
-Taste and Texture: Jambon de Parme is known for its sweet, delicate, and melt-in-the-mouth texture with a mild flavor.  In contrast, Jambon Serrano is saltier, firmer, and drier, with more intense, robust notes.
-Production: Jambon de Parme uses only salt and is aged for at least 12 months, often benefiting from the region's humid climate.  Jambon Serrano may include preservatives, is aged for 7 to 16 months, and is cured in drier mountain air.
 For an elegant, sweet Italian antipasti experience, choose Jambon de Parme.  For a saltier, rustic option often used in tapas or cooked dishes, choose Jambon Serrano
+----
+===== Sources Jambon Cru in Nice, France =====
+Because of the strong Italian influence in Nice there are excellent sources of Jambon Cru.
+  * **La Trattoria du Palais** is a historic Italian restaurant in Nice, celebrated for its authentic cuisine and warm, convivial atmosphere. Operating since 1987, it has become a local institution in the city’s prestigious Golden Square, just steps from the Negresco Hotel and the Promenade des Anglais.
+  * **Vin Sur Vin** (also known as 20 Sur Vin) is a French bistro and wine bar located at 18 Bis Rue Biscarra, 06000 Nice, specializing in homemade, seasonal cuisine and natural French wines.
+    * Key Details:
+    * Cuisine: French, European, locally produced, and organic options. The menu features bistrot classics prepared with fresh, seasonal ingredients.
+    * Price Range: Mid-range, averaging around €34.
+    * Ambiance: Described as warm and charming, with an air-conditioned terrace that is sunny in summer and heated in winter.  The venue offers a sommelier service and can be privatized for events.
+    * Hours: Open for lunch (12:00–14:30) and dinner (19:00–22:00/22:30), Tuesday through Saturday.  It is generally closed on Sundays.
+    * Reviews: The restaurant holds strong ratings, including an 8.8/10 on TheFork (based on 136 reviews) and an 81/100 on Sluurpy (based on 1,600+ reviews), with guests praising the well-cooked meat dishes and wine selection