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DISCOVER
OUR SECRETS

Salaisonnier marque un sceau sur le jambon de Bayonne

BAYONNE HAM, A STRONG TERRITORIAL ANCHORAGE

It is in the heart of the Adour Basin, in the South-West of France, that Bayonne ham is crafted. This territorial anchorage gives Bayonne ham its flavor and character.

Through the PGI (Protected Geographical Indication) awarded to Bayonne ham, exemplary craftsmanship and production methods are thus “protected.” Nothing is secret when trust in a product is based on its transparency, on the respect for time and steps, all of which play an essential role in the maturation of Bayonne ham.

Paysage effet de Fœhn

ONE OF THE SECRETS OF BAYONNE HAM PRODUCTION: THE FŒHN EFFECT

Bayonne hams come from the Adour Basin, where the climate is favorable to slow and skillful drying. This area enjoys a particularly mild climate under the foehn effect. It’s the alternation of mild and humid weather with drier days. This is what allows the production of Bayonne ham in the Adour Basin.

BAYONNE HAM, CRAFTED ACCORDING TO TRADITIONAL PRINCIPLES

I

Salting: in the winter cold

Whole fresh hams are rubbed one by one with PGI Salies-de-Béarn spring salt. They are then covered with a thick layer of salt and placed in the cold salting room.

I

Main d'un salaisonnier dans le sel

II

Mise au repos du jambon de Bayonne suspendu dans la cave

II

Resting: in the cool cellar

After salting, the hams are hung in the resting room. This rest recreates winter conditions followed by drying with mild, spring-like temperatures.

III

Drying: hanging from the beam

Drying the ham is a key step. The hams are placed in drying rooms where a long maturation begins to optimize the flavor, aroma, and tenderness of the ham. The first scents of the ham begin to emerge. It’s summer!

III

Séchage des jambons de Bayonne pendus à la poutre de la cave

IV

IV

Coating: while waiting to be consumed

Coating involves applying a mixture of pork fat and rice flour to the muscular parts of the ham, allowing for gentler drying during the long maturation period.

V

Maturation: the time of maturity

This is the ultimate step, where the ham will acquire all its “inner qualities” and reveal its personality: mild flavor, balanced salting, delicate aroma.

V

Affinage du jambon de Bayonne dans la cave

VI

Main d'un homme faisant un sondage de maturité du jambon de Bayonne

VI

Testing: the final step before tasting

After maturation, testing occurs: the hams are subjected to the judgment of the “noses” who will define the quality of the hams based on the delicacy of their aroma. For this, curers use probes that capture the scent of the ham. The average production time for a Bayonne ham is between 9 and 12 months, with a minimum of 7 months.

VII

Stamping with the Lauburu, the "Bayonne" seal

The “Bayonne” seal, the Lauburu, or Basque cross, is branded with a red-hot iron on hams that have successfully passed the various selection stages. The Lauburu is printed in red and black on the labeling of all Bayonne hams.

VII

Marquage du sceau Bayonne sur le jambon de Bayonne