Jambon De Bayonne

$18.00 / 3.52 OZ Pack

Jambon De Bayonne

Pork
France

Though it may be known colloquially as “French prosciutto,” Jambon de Bayonne sets itself apart from its Italian cousin. It’s made in Bayonne, an ancient coastal city in Southwestern France situated in the heart of the French Basque country just below Gascony, the birthplace of France’s most decadent culinary indulgences. Full of roasted and caramel notes with a light and almost creamy texture, this ham develops a surprisingly delicate flavor that’s more umami than salty. Try it with some Trois Petits Cochons Cornichons and a fellow Basque delicacy, Ossau-Iraty.

“Pleasantly salty, savory, and rich, Jambon de Bayonne is a perfect addition to your charcuterie board. I recommend halving fresh figs and wrapping them in Jambon de Bayonne with a drizzle of Murray's Balsamic Vinegar.”

Murray’s Cheesemonger – New York, NY

Pork, Salt

Jambon de Bayonne is named for its coastal city of origin in southwestern France, near the Pyrénées Mountains in the French Basque country.
It’s often called “French prosciutto,” but it has distinct flavors that set it apart from its Italian cousin.
It’s made from just three ingredients—pork, salt, and air—before being aged for nine months, developing a buttery, nutty taste that’s more umami than salty.
Its blush color is accented with a white ribbon of fat.
For more than a thousand years, Jambon de Bayonne has been made in its namesake city.
It’s PGI certified, meaning it’s strictly regulated by the Consortium du Jambon de France and is made using pork from PGI-certified pigs.
The salt used in production is a rare inland salt, harvested from a hot mineral spring in the town of Salies-de-Bearne. Legend has it that in the 14th century, a wild boar being hunted by a local count escaped and was found dead months later in the spring, perfectly preserved. This discovery led to the use of that salt as a food preservative.