Hello, first post here for me.
I bought this at a Paris street market, labelled "jambon noir" according to my fuzzy memory. Can somebody tell me what it is exactly? It's quite dry in texture, tastes cured and not smoked. What is that casing? Is it the original skin or some added casing? It kind of looks saucisson on the outside with ham on the inside. Does anybody have tips on cutting off the skin? I'm worried I will lose a finger.
Thanks in advance