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Kyoto Kameoka Tamba Yamamoto
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A confident dish made by smoking the meat of local chicken Tamba Kurodori at low temperature to give it a light taste. The local chicken Tamba black meat is smoked at low temperature and finished into prosciutto. It has a fine, moist and smooth texture. The salt content is lower than other prosciutto, and it has a light taste, making it easy to pair with any dish. *The salt concentration is about 60% compared to pork prosciutto.
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Local chicken Tamba black prosciutto cut off

A confident dish made by smoking the meat of local chicken Tamba Kurodori at low temperature to give it a light taste. The local chicken Tamba black meat is smoked at low temperature and finished into prosciutto. It has a fine, moist and smooth texture. The salt content is lower than other prosciutto, and it has a light taste, making it easy to pair with any dish. *The salt concentration is about 60% compared to pork prosciutto.

Kyoto Kameoka Tamba Yamamoto

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株式会社京都山本フーズ
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Local chicken Tamba black prosciutto cut off
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8%

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Local chicken Tamba black prosciutto cut off

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Kyoto Kameoka Tamba Yamamoto

Tamba Yamamoto has integrated chicken production in Kameoka, Kyoto, and has built bridges with overseas countries through chicken production, deepening bonds with farmers and local people. We will spread this pride of Kameoka to the world and connect it to the future.
1
〇 Local chicken Tamba black door In search of "more delicious chicken" from all over the world, we came across "Local Chicken Tamba Kurodori". The milky white flesh is silky smooth and has a deep richness
2
〇Tamba Akadori Red plumage is the color of old-fashioned chickens. In pursuit of crunch and flavor, both parents were particular about redness. It is a chicken suitable for Kameoka, a treasure trove of ingredients since ancient times.
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Local chicken Tamba black prosciutto cut off
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