Bayonne Ham PGI is much more than a gastronomic product; it's a symbol of tradition, savoir-faire, and quality. This ham, cured for several months, is one of the icons of French charcuterie. But what makes it so unique?
At Etxe Peio, a producer in Espelette at the heart of the Basque Country, we are committed to perpetuating this tradition, with a particular emphasis on the authenticity and quality of our products.
The Protected Geographical Indication (PGI): a guarantee of quality
Bayonne Ham benefits from a Protected Geographical Indication (PGI), a label that guarantees its origin as well as its production method. It is exclusively produced in the department of Pyrénées-Atlantiques and certain neighboring areas. The PGI assures consumers that the ham meets precise manufacturing criteria, from salting to curing, in compliance with traditional methods.
At Etxe Peio, we are proud to offer this exceptional ham in the pure tradition of the Basque region!
The Manufacturing Steps of Bayonne Ham
1. Selection of Pigs and Cutting
It all begins with the selection of pigs, exclusively raised in the Southwest of France. After slaughter, the hams are carefully prepared: excess fat is removed, and the rind is trimmed to ensure proper salt penetration.
2. Salting with Salies-de-Béarn Salt
The hams are then covered with Salies-de-Béarn salt in our Espelette drying room, a salt renowned for its purity and mineral richness. They remain in a cold room, between 0 and 5°C, for a period of 10 to 21 days, depending on their weight.
This phase ensures optimal preservation while maintaining the ham's taste qualities.
3. The Resting Phase
After salting, the hams are hung in low-temperature rooms (between 4 and 6°C) for a period of 1 to 2 months. During this period, the salt is uniformly distributed in the meat, initiating the development of aromas.
4. Drying
Next comes the drying stage, which lasts approximately 3 to 4 months. The temperature and humidity are gradually increased to promote water evaporation and firming of the meat.
5. Ham Curing
The hams continue their maturation, remaining hung for at least 7 months.
It is during this phase that Bayonne Ham acquires its characteristic flavor, thanks to a subtle balance of oxygen, humidity, and time. A protective paste, made of fat and flour, is sometimes applied to prevent overly rapid drying.
6. Quality Control and Marking
At Etxe Peio, each Bayonne ham is carefully inspected. Our curers use a bone needle to check its aroma and ensure its maturation.
Good to know: Only hams conforming to the strict criteria of the PGI receive the Bayonne Ham seal, symbolized by a Basque cross (Lauburu) marked with a hot iron.
7. Tasting and Commercialization
After a total curing period of at least 12 months, Bayonne Ham is finally ready to be enjoyed. At Etxe Peio, we offer it in several formats to suit your needs: whole Bayonne ham, half-ham, quarter-ham, or whole on the bone!
How to enjoy Bayonne Ham PGI?
Bayonne Ham can be enjoyed in many ways! Traditionally, it is served in thin slices, as an appetizer or starter, accompanied by country bread and a glass of white or red wine from the Basque Country. It can also be used in Basque culinary recipes, such as in salads, omelets, or even savory tarts.
At Etxe Peio, we recommend savoring it in all its simplicity to fully appreciate its unique taste.
Good to know:
Did you know there's a festival to celebrate and honor delicious Bayonne ham? Learn more
Order your Bayonne Ham PGI from Etxe Peio
If you're looking to savor a truly authentic Bayonne Ham PGI, produced with passion and respect for traditions, we have what you need.
Also available in whole on-the-bone format, for an authentic and flavorful experience.
Order now on our website, with fast delivery and free shipping on purchases over €30!
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