SALTING OF BAYONNE HAM, AN ANCIENT CRAFT
The salter is an artisan who, by respecting the seasons and ancestral techniques, elaborates an exceptional ham of unparalleled renown after long months of maturation.
The geographical area for the production (salting and maturation) of Bayonne ham is strictly delimited to the Adour Basin: the Pyrénées-Atlantiques department (64) and a few cantons bordering the Adour River in the Landes (40), Gers (32), and Hautes-Pyrénées (65) regions.
The 28 curers in the Bayonne ham sector are all located within this area.
It’s all about maturation
A flavorful and melt-in-your-mouth delicacy, Bayonne ham has stood the test of time. It is prepared solely with the pig’s thigh, salted, and left to dry for several months. The drying and maturation times depend on the curers, whose production secrets influence the taste of the ham.