Bayonne Ham,
THE SPIRIT OF OUR SOUTHWEST
Bayonne Ham is one of the jewels of French gastronomic heritage and the festive spirit of the Southwest.
Salaisons de l’Adour is located at the heart of the PGI Bayonne Ham (Protected Geographical Indication) geographical area, bounded to the west by the Atlantic Ocean, to the south by the Pyrenees mountains, and to the north by the Adour River: at the foot of the Pyrenees, just a stone’s throw from the Ocean.
History & Origin,
THE SPIRIT OF OUR SOUTH-WEST
Bayonne Ham is one of the jewels of French gastronomic heritage and the festive spirit of the South-West.
Salaisons de l’Adour is at the heart of the geographical area of the Bayonne Ham PGI (Protected Geographical Indication), delimited to the west by the Atlantic Ocean, to the south by the Pyrenees mountain range, and to the north by the Adour River: at the foot of the Pyrenees, a stone’s throw from the Ocean.
We work in close collaboration with local breeders (64/65/40) who supply us with the hams that will enter the curing process. They feed the pigs with cereals produced on their farms. Our selection criteria are very strict, and we only work with fresh hams that meet the PGI specifications: fat thickness, meat color, minimum ham weight, perfect cut,
Salting, Drying & Maturing
3 steps for an exceptional product
All our Bayonne Hams are coated with rock salt from the Adour basin, renowned for its exceptional purity: Salies de Béarn salt (64).
Our master salters coat each ham with the right amount of salt, which must both ensure its preservation while allowing it to develop its flavours and aromas. In curing, too much or too little spoils the result!
In the 5th month, the Bayonne Hams are placed in our drying rooms, which are positioned to benefit from the southern winds (Foehn) and the humid winds of the Atlantic Ocean. This dual influence, so distinctive and unique in the world, gives the ham a well-balanced texture: neither too dry nor too soft.
Our hams must dry slowly under the influence of the foehn, while retaining the tenderness and melt-in-the-mouth texture brought by the humid air from the west.
Finally, our hams are placed in the maturing room for a minimum of one year, allowing the flavours and aromas to fully develop. We keep our finest hams for 14 months, and up to 18 months for the heaviest ones.
When they leave our maturing rooms, all our Bayonne Hams are branded with the “Bayonne” seal, followed by our curing number “27”, which certifies their quality and origin.
Tasting,
Enjoy!
Take a large knife and delicately begin slicing the meat, making sure to always leave a little fat on the edge of your slice.
The thickness of the slice will depend on individual preference. However, the thinner the slice, the more you will discover all the flavor qualities of your Bayonne Ham.
Take the time to savor your Bayonne Ham…simply.
Without a doubt, it will remind you of your childhood memories. Between ocean and mountains, you will rediscover the fragrance of hazelnuts and chestnuts from the forests of the Adour basin, the undisputed birthplace of Bayonne Ham.
