Bone-in Bayonne Ham

The 12-month curing period gives this ham exceptional tenderness and a refined taste. Perfect for appetizers or for a charcuterie board, it will delight lovers of authentic ham. This bone-in Bayonne Ham should ideally be stored in a well-ventilated place, wrapped in a ham bag or dry cloth, and preferably hung. After cutting, a light film of oil on the cut surface will ensure optimal preservation.

This ham strictly adheres to the Bayonne Ham quality charter, which requires that salting be carried out in the Adour basin and that the pigs come exclusively from farms in the greater South-West region. The salt used for salting comes from Salies-de-Béarn, renowned for its purity and exceptional richness in trace elements. Finally, the 12-month curing period allows subtle aromas to develop while guaranteeing a melt-in-the-mouth texture and a delicately flavored taste.

This exceptional product embodies ancestral Basque savoir-faire and guarantees a perfect culinary experience.