Previous | Next

Madrange is a brand name of mild-tasting, well-marbled ham made in France for sandwiches.

The pork comes from anywhere in Europe. Boneless hams are passed through Fomaco brine injectors, then are tumbled. The top grade of Madrange Ham has 8% brine injected, but because it loses 10% of its juices during tumbling the company can market the ham as "no added water."

It is then packed into plastic bags, then moulds, then cooked in steam ovens at 158 F (70 C) for between 12 and 20 hours, depending on the size of the hams. The hams exit the cooker in a hygienically sealed part of the factory, to eliminate possible contamination from the side of the plant where the raw meat is handled.

The ham is then cut out of bags, its juices drained off, then repackaged whole, or sliced and packaged.

The Ruban Bleu line of ham is sold with the skin on

The American USDA has approved Madrange Ham for import into America since 1990. It was temporarily banned from February to October 2004, when the USDA banned all meat products from France. The ham sells in America for about $10 a pound (2006 prices.)

Production is now also done in Quebec. The company launched Quebec production with the Ruban Bleu line.

The company was founded in 1924 in Chamberet, France, and relocated to Feytiat, just outside Limoges, France in 1966.

The business is owned by the Madrangeas family (as of 2006.)

Acknowlegements

Also called:

Other entries for:

Brine-Cured Ham
Brunswick Smoked Ham, Canned Ham, Cottage Ham, Holstein Cottage Ham, Jambon de Paris, Lachsschinken Ham, Madrange Ham, Pullman Ham, Spiral-Sliced Hams, Suffolk Hams

Other entries for:

Ham
Air-Cured Ham, Ardennes Dry Ham, Bradenham Ham, Butt End Ham, Country Ham, Devilled Ham, Fresh Ham, Gammon, Ground Ham, Guijuelo Ham, Ham Steak, Leoncini Roasted Ham, Limerick Ham, Los Pedroches Ham, Pannonia Ham, Spanish Ham, Suffolk Cure, Taylor Pork Roll, Wachholder Ham

Other entries for: Pork

Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Gilt Hog, Ground Pork, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak