Bayonne ham

Bayonne ham ( French Jambon de Bayonne , Basque Baionako xingarra ) is a traditional specialty of the regions of France bordering Spain. The tender, fine and slightly sweet-smelling air-dried ham is considered to be the highest quality ham in France .

history

Bayonne ham and its production have been a tradition in south-west France for around 1000 years. The town of Orthez is considered the historic center of this specialty. However, the ham bears the name of the city of Bayonne because its port has long been the main export and distribution center for the specialty.

Manufacturing

Only the hind legs of pigs that have been fattened in the extreme southwest of the country are used for its production. This area includes the entire southern French region of Midi-Pyrenees and the adjoining department Pyrénées-Atlantiques in the region Aquitaine . A traditional breed of pigs from the Orthez area is preferred because it provides particularly juicy hind legs. Great importance is attached to species-appropriate rearing and the best feeding conditions. “Real” Bayonne ham therefore comes from pigs that have been fed exclusively grain for at least nine months. After the pigs have been slaughtered, it is first cured and then matured for up to twelve months.

Web links

Commons : Jambon de Bayonne - Collection of images, videos and audio files

Jambon de Bayonne on the website of the Institut national de l'origine et de la qualité (French)
Consortium du Jambon de Bayonne (French)