Since 1985 in Mézières, La Jambonnière has been producing its bone-in hams using traditional methods.
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 carts. The hams on the bone 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 charcutiers using this salting and smoking technique are becoming increasingly rare.
La Jambonnière products are also delivered throughout Switzerland by parcel.
Awards
In 2024, La Jambonnière SA won six medals for its flagship products in the UPSV (Swiss Meat Trade Association) quality competition:
Gold Medals
Jambon de la borne AOP
Lard sec aux herbes
Lard de la borne
Saucisson fumé de la borne
Saucisson sec fumé de la borne
Silver Medal
Cured ham
In 2019, we also received the ‘Best of the Best’ award for winning medals for the fifth consecutive time (2009-2013-2015-2017-2019).
Since the end of August 2023, we have been certified for PDO Jambon de la borne ham and PDO Boutefas sausage.
During the first Boutefas and Jambon de la borne PDO night on 30 September 2023, we were awarded the prize for the best Jambon de la borne PDO 2023, and on this occasion we received the ‘Mister Jambon de la borne PDO’ diploma.
And on the second night of Boutefas and Ham de la Borne PDO, on 5 September 2024, we were awarded the prize for the best Boutefas PDO, along with the title of ‘Mister Boutefas PDO’.
La Jambonnière
Chemin du Vugy 8
1684 Mézières
