Who can resist the smell of ham and figs? From the first smell of cooked ham at grandfather’s villa to the taste of fine ham served at a banquet in Rome, the aroma and flavor of ham enhances meal times. Even that cut of perna with a rough hunk of bread eaten quickly during a legion march brings back memories.

Higgledy Piggledy hams come from pigs fattened on acorns in the oak forests of Gallia Togata. Loin cuts are seasoned with brine from local salt springs and cured in the cool dry winds of the Padus River Valley to produce sweet flavor-full hams.

Try Gaulish ham with your favorite recipes: