Bayonne Ham

Know your product

Ham is the whole leg of pork, salted, dried and sometimes smoked, cooked, braised or even boiled. For many years, Ham was considered a royal dish, and was, for instance, on the tables of emperors in Ancient Rome.

Bayonne Ham is a salted and dried specialty of Southwest France. Its red meat is traditionally cut into thin slices that melt in the mouth; tasty, delicate and very salty. This result is due to a know-how of 1,000 years: fresh Hams are massaged by hand to tenderize the meat and remove residual blood, and then rubbed and buried in salt.

How to buy

Prepare 125–150 g of boneless Ham per guest, and 150–225 g for Ham with the bone.

how to keep

Keep your whole Ham hanging in a cool and dry place at a temperature of about 12 °C. Wrap sliced Ham in greaseproof paper to avoid contact with the air, and use within 2 days.

Tips

To store your Ham, coat with a very thin layer of oil. The Ham will then keep all of its quality.

Seasonality

Jan.
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Fé.
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Mars
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Avr.
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Mai
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Juin
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Jui.
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Ao.
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Sep.
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Oct.
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Nov.
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Dé.
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Recipe

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