Luxeuilham has always been seen as a top-of-the-range product. It is produced from a whole leg of pork from a pig reared and fattened in the region. The meat is improved by the traditional method of slow maceration in a bath of Arbois wine, or another type of alcohol flavoured with spices. Then the ham is salted in brine, smoked and dried for at least nine months. Finally it is hand-rubbed with salt to achieve its inimitable taste. Once it is ready, Luxeuilham remains edible for months as it keeps particularly well, whether it has been opened or not.
In general, this cured meat goes very well with a raclette made using a good Franc Comté cheese. More surprisingly, Luxeuilham combines perfectly with sweet things; it is sometimes eaten with a nicechilled melon.