aste the terroir in this gastronomic jewel of Southwest France. To earn the label “Jambon de Bayonne, PGI,” an ancient process must be followed, and every aspect of the production artfully and carefully controlled. Only local pork from PGI-certified pigs and the mineral-rich salt of Salies-de-Bearn may be used, resulting in meltingly tender ham with deep, nuanced flavors, and a rich red color. Cured naturally where the warm wind of the Pyrenees Mountains meets the humid air from the ocean, these hams develop their distinctive characteristics over a minimum of 12 months.
Enjoy on a charcuterie board!