IGP Bayonne Ham on the bone, aged 12 months

How should you store a whole Bayonne ham?

To preserve the flavor and quality of a whole Bayonne ham, proper storage is essential. We recommend storing it in a cool, dry place. It is essential to avoid places that are too hot and humid, as this can promote the growth of bacteria. Ensure there is sufficient ventilation. If you are unable to hang it in a cool, dry place, we recommend using a protective cover.

You can wrap your Bayonne ham in a ham bag for storage. To easily slice your whole ham on the bone, place it on a ham display stand. This tool allows you to delicately cut slices directly from your whole Bayonne ham to the thickness you desire.

Bayonne Ham PGI: quality certification

Bayonne ham is an iconic product of southwestern France, renowned for its exceptional quality and rich flavor. As a Protected Geographical Indication (PGI), it benefits from a label that guarantees its origin and artisanal expertise. This certification ensures that the ham is produced according to traditional methods specific to the region, using selected breeds of pigs, raised mainly in the departments of the Southwest.

The production process, which includes careful salting and a long curing period, gives Bayonne ham its unique characteristics: a delicate, slightly sweet flavor and a melt-in-the-mouth texture. This PGI also demonstrates a commitment to quality and authenticity, promoting artisanal methods passed down from generation to generation.

The secrets of Bayonne ham production

Bayonne ham is a benchmark in artisanal charcuterie. Its maturation period of at least 12 months is a crucial step that allows its deep aromas and incomparable texture to develop. The salt from Salies-de-Béarn, used in the salting process, adds a touch of minerality that makes all the difference, while respecting the low salt content of the product. This ancestral know-how, passed down from generation to generation, makes Bayonne ham a true gastronomic specialty.

Characteristics of a whole Bayonne ham

The award of the Bayonne Ham PGI in 1998 allows us to offer you all its authenticity. This dry-cured ham was born in the heart of the Adour Basin. Its typical taste and flavors are the result of decades of work and ancestral know-how. Our Bayonne ham is distinctive: lightly salted, tender and melt-in-the-mouth.

Ingredients: Pork leg, Salies-de-Béarn salt, sugar, preservative: saltpetre.

Bayonne PGI pork meat, matured for a minimum of 12 months.

Best before: 90 days

Weight: 6.6 to 6.8 kg

Store in a cool place between 10 and 15°C.