This PGI ham has been made in France for over 1,000 years. A Bayonne Ham can only use the Adour river basin, between the Atlantic Ocean and the Pyrenees, for curing and the South West of France (22 departments) for pigs. It takes an average of 7 - 10 months to make Bayonne Ham ...This PGI ham has been made in France for over 1,000 years.
A Bayonne Ham can only use the Adour river basin, between the Atlantic Ocean and the Pyrenees, for curing and the South West of France (22 departments) for pigs. It takes an average of 7 - 10 months to make Bayonne Ham. Whole fresh hams are rubbed with salt from Salies de Béarn.
They are then covered in a thick layer of salt and set in the salting tub. After that, they are hung in the souillarde or resting chamber and hams are dried at a low temperature. The drying method used in modern times mimics that used in the past.
Each drying storage chamber has temperature and humidity controls set to match seasonal variations. Eventually the flavor is sealed by a process called pannage. A mixture of lard and flour is applied to the exposed muscle tissue of the ham.
It moderates the rate at which the ham dries through the long maturation period. The final stage is when the true qualities of this special ham are revealed. A sweet balanced flavor, salted with a light hand.
A delicate aroma and its characteristic red/pink color. When the hams are done, expert "noses" check the hams and grade them. Then the "Bayonne" seal is applied, which depicts the Basque cross or Lauburu.
Melt in your mouth, rich, fruity, slightly salty, Jambon de Bayonne has its own unique character that separates it from Serrano and Prosciutto.