la Jambonnière SA

His butcher of Mézières: the specialist of Jambon de la borne

Since August 2023, our Jambon de la borne has been certified DOP, as well as the Boutefas DOP.

Elected Mister Jambon de la borne DOP 2023, during the 1st evening of Jambon de la borne DOP and Boutefas DOP.

A ham awarded with gold medal since 2009 by the Swiss Professional Union of Carne UPSV!



Since 1985 in Mézières, La Jambonnière produces its hams with the bone using an ancestral method. After being salted dry, the hams are turned and then salted again. Butchers leave them in their bins for five weeks like this. Then, the ham is massaged once a week for fifteen days, then washed, put on sticks and tied on trolleys. The hams with the bone then spend three weeks in the bitta, where they are smoked on the wood fire of fir bundles. This way they are smoked for three weeks. Both wood and pork come exclusively from Switzerland. The heaters using this salting and smoking technique are becoming increasingly rare. Possibility of posting.

Boucherie-Charcuterie

In the heart of the canton of Fribourg, La Jambonnière continues the tradition of smoked country ham with bone and its products. This ancestral production method allows meat to be smoked and preserved longer. Bone hams weigh between 6 and 8.5 kilos and can be cooked, cooked, whole or separated.

In La Jambonnière, all products can be sold in detail. Contact the boucherie-charcuterie La Jambonnière SA for more information. . .

Smoked meats to be cooked

DOP Prosciutto di Bollarda

DOP Boutefas

Bollarda Pancetta

Bollarda sausages or standard

House sausages (mix of pork and beef)

Sausage with cabbage

Sausage with liver

Dry product

Seasoned braid.. .