A traditional whole-leg wild boar ham cured with salt, juniper, black pepper, and herbs, then rested and air-dried for many months until firm, aromatic, and ready to slice thinly.
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Overview
Preparation
90 min
Cooking
0
Total time
90 min
Servings
40
Marinade
No
Difficulty
Hard
Ingredients
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
perna de javali com osso
Ideal ageing
300 days
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Adjust quantities
Quantities update automatically.
portions
Preparation
30 min
Trim the wild boar hind leg carefully, removing damaged skin, blood clots, glands, loose tissue, excess surface fat, and any exposed sinew that could spoil during curing. Leave the bone in place. Wipe the leg thoroughly dry with clean towels and keep it cold throughout the preparation.
10 min
If using, rub the leg lightly with red wine and let the surface dry again. Mix the coarse salt with the sugar, cracked black pepper, crushed juniper, crumbled bay leaves, and thyme. This will be your curing mix.
15 min
Spread a thick layer of the curing mix in the bottom of a food-safe curing box, large tray, or wooden crate lined for hygiene. Set the leg on top and bury it completely in the remaining cure, packing salt firmly around the shank, around the bone end, and into all crevices so no meat remains exposed.
Cure the leg for about 1 day per 500 g of weight, or roughly 10 to 14 days for a 5 to 7 kg leg, at 2 to 4°C if using a refrigerator, or in a very cold dedicated curing room. Turn the leg halfway through the curing time and repack with the salt mixture so it cures evenly.
15 min
Remove the leg from the salt. Brush off the cure thoroughly and wipe the surface clean and dry. Hang or rack the ham in a cool, ventilated place at 8 to 12°C for 2 to 3 weeks so the salt can equalize throughout the meat.
30240 min
If the cut face looks prone to drying too quickly, mix the lard with the ground black pepper and press a thin layer over the exposed meat surface. This helps prevent hardening while the interior continues to dry slowly.
Hang the ham in a clean, well-ventilated curing space at about 10 to 15°C with 70 to 80% humidity. Protect it with a ham bag or breathable cloth cover if needed. Dry for at least 6 months; for the best aroma and texture, age it 9 to 12 months. Check regularly for excessive drying, unwanted mold, or off odors. Beneficial white surface mold can be wiped lightly if it becomes too thick, but green, black, or fuzzy mold should be treated immediately and the ham discarded if spoilage is suspected.
10 min
When the ham feels firm, has lost a significant amount of moisture, and smells clean and pleasantly cured, trim the outer surface as needed and slice very thinly with a sharp slicing knife. Serve at cool room temperature for the best flavor.
10 min
Tips
Plating
Pairings
Country bread and butter
A simple slice of crusty bread with lightly salted butter lets the cured ham remain the star.
Pickled vegetables
Cornichons, pickled onions, or mild pickled mushrooms cut through the richness and salt.
Figs or ripe pear
Soft fruit adds sweetness and freshness that flatter the deep game flavor.
A farmhouse cheese board
Serve with mild sheep's milk cheese, tomme, or a semi-firm alpine cheese.
Food & wine pairing
FAQ
The initial salt cure generally takes about 1 day per 500 g of meat, followed by 2 to 3 weeks of resting and at least 6 months of air-drying. For the best flavor, 9 to 12 months of aging is ideal.
Not safely in most cases. A whole cured ham needs stable low temperatures, controlled humidity, airflow, and excellent hygiene. A dedicated curing chamber or suitable cellar is strongly recommended.
Sugar is optional, but a small amount softens the harsh edge of the salt and helps create a more rounded flavor in the finished ham.
A fine white bloom can be normal in dry curing. Green, black, orange, or fuzzy mold is a warning sign. If spoilage is suspected or the ham smells unpleasant, it is safest to discard it.
The ham should feel firm, smell clean and savory, and show substantial moisture loss. The texture should be dense but sliceable, not soft or wet near the center.
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