Our range
Le Jambon de Bayonne
Le Jambon de Bayonne,
THE SPIRIT OF OUR SOUTHWEST
Bayonne Ham is one of the jewels in the crown of France’s gastronomic heritage and the festive spirit of the South-West.
Les salaisons de l’Adour are at the heart of the geographical area of the IGP Jambon de Bayonne (Protected Geographical Indication), bounded 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, just a stone’s throw from the ocean.
History & origin,
the expression of a terroir
Bayonne Ham is one of the jewels in the crown of France’s gastronomic heritage and the festive spirit of the South-West.
Les salaisons de l’Adour is at the heart of the geographical area of the IGP Jambon de Bayonne (Protected Geographical Indication), bounded 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, just a stone’s throw from the ocean.
We work in close collaboration with local breeders (64/65/40) who supply us with the hams we use for salting. They feed the pigs with cereals produced on the farm. 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 and perfect cut,
Salting, Drying & Curing
3 steps to an exceptional product
All our Bayonne Hams are coated with rock salt from the Adour basin, characterized by its extreme purity: Salies de Béarn salt (64).
Our master salters cover each ham with just the right amount of salt to ensure its preservation, while allowing it to develop its full flavors and aromas. In curing, too much and too little spoil the game!
In the 5th month, the Bayonne Hams are placed in our drying sheds, which are oriented so as to offer themselves to the southern winds (Foehn) and the humid winds of the Atlantic Ocean. This dual influence, so characteristic and unique in the world, gives the Ham a well-balanced texture: neither too dry, nor too pasty.
Our hams must dry slowly thanks to the influence of the foehn, while retaining the softness and mellowness provided by the humid western air.
Finally, our hams enter the maturing room for a minimum of one year, allowing the flavors and aromas to explode. We keep our finest hams for 14 months, and up to 18 months for the heaviest.
When they leave our maturing rooms, all our Bayonne Hams are branded with the “Bayonne” seal, followed by our “27” number, which attests to their quality and origin.
Tasting,
Enjoy!
Take a large knife and carefully cut into the flesh, always leaving a little fat on the edge of the slice.
The thickness of the slice will depend on individual taste. However, the thinner the slice, the more you’ll discover all the taste qualities of your Bayonne Ham.
Take the time to enjoy your Bayonne Ham…simply.
It’s sure to bring back childhood memories. Between the ocean and the mountains, you’ll find the scent of hazelnuts and chestnuts from the forests of the Adour basin, the undisputed birthplace of Bayonne Ham.
