Jambon de bayonne Consortium (Bayonne Ham Consortium) is in charge of the Defense and Promotion of Bayonne Ham PGI (Protected Geographical Indication), the famous cured ham made in the south-west of France.
Bayonne Ham is produced the same way il was a thousand years ago
- Bayonne Ham is exclusively made from pigs born and bred in the South West of France.
- The exclusive salting and maturing area of Hams is nestled between the Atlantic Ocean and the Pyrenees mountains.
- White salt from Salies de Bearn is traditionnally used for salting Bayonne Ham.
Matured for 9 months at least, a slice of Bayonne Ham is soft and delicately fragranced. It has a fine red-pink colour and provides a softness and remarkable lasting flavour.
Product Categories
- Cured Meats i.e. Prosciutto/Bacon