Quart de Jambon de Bayonne IGP 18 months matured
55.10
Bayonne Ham
Bayonne ham, recognized by a Protected Geographical Indication (PGI), is a true emblem of the gastronomy of southwestern France. This exceptional ham is distinguished by its unique characteristics and rigorous production process, guaranteeing incomparable quality and taste.
Firstly, Bayonne ham is made from pigs born and raised in the southwest, mainly in the departments of Pyrénées-Atlantiques, Landes, Gers, and Hautes-Pyrénées. The pigs used are specific breeds, such as Gascon or Basque pigs, known for their tasty and tender meat.
The Bayonne ham production process follows precise, traditional steps. After selecting the best cuts of pork, the hams are dry-salted with salt from Salies-de-Béarn, renowned for its purity and taste. This salting stage is crucial, as it allows the flavors to develop and preserves the ham.
Next comes the drying phase, which lasts several months. The hams are hung in natural drying rooms, where they benefit from the region's specific climatic conditions: moderate humidity and gentle winds from the Atlantic Ocean and the Pyrenees. This unique microclimate promotes slow and harmonious maturation, giving the ham its melt-in-the-mouth texture and delicate flavor.
Bayonne ham is characterized by its deep red color, tender and slightly marbled flesh, and subtle, lingering aroma. On the palate, it reveals sweet and balanced flavors, with hints of hazelnut and dried fruit.
To guarantee these qualities, Bayonne ham is subject to strict specifications, controlled by an independent certification body. This IGP label is a guarantee of traceability and respect for traditional methods, ensuring consumers an authentic, high-quality product.
Bayonne ham is ideal for enjoying in thin slices, accompanied by fresh bread or dried fruit. It also lends itself to many recipes, adding a refined and flavorful touch to your dishes. By choosing Bayonne ham, you are choosing excellence and artisanal expertise, while supporting local producers and the culinary traditions of southwestern France.
