In general, dry white wines pair well with ham (jambon) made from a single cut of pork leg, pâté, mortadella, as well as boiled or fried sausages.
Cured Meat Selection for White Wine
White wines with high acidity pair successfully with salty cured meats or those with a high fat content.
A high-acidity white wine can also be confidently matched with air-dried cured meats such as salami, aged pork ham, louza, pastourma, chorizo, prosciutto, jamón, copa, or lomo. These styles are best complemented by a full-bodied, barrel-aged white wine with pronounced acidity, such as a barrel-fermented Vidiano like Aspros Lagos White by Douloufakis.
An aromatic white wine, such as Femina by Douloufakis made from the Malvasia di Candia Aromatica variety, pairs beautifully with lightly flavored ham (jambon).
Finally, Cretan apaki (aromatic smoked pork tenderloin), pan-cooked, is an excellent match for a rich, full-bodied white wine.