Jambon de Paris Fumé is smoked with hickory and wrapped in its skin, in the French tradition. You can slice it with the skin on using a very sharp slicer. You may also remove the skin before slicing. Using a butcher's knife, make a 1/4" cut into the skin all around the ham and pull the loosened skin piece. You can serve Jambon de Paris Fumé American-style in thin 1/32" slices, or French-style in thicker 1/16" slices. After opening Jambon de Paris Fumé, drain excess cooking juices and gelatin. For optimal conservation, refrigerate between 35 and 40 degrees Fahrenheit wrapped in plastic film, face down. Pair with a full-bodied red wine, robust and fruity with minimal influence of oak, or a light to medium-bodied red wine with a hint of earthy aromas balanced by a fruit-forward bouquet.
Les Trois Petits Cochons (The Three Little Pigs) started in 1975 as a small charcuterie in the heart of New York's Greenwich Village, where founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business, and the industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches of premium cuisine.