Jambon de Bayonne from the Basque region of France

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Jambon de Bayonne
Food glossary

Reviewed By

Sue Dyson and Roger McShane

Jambon de Bayonne has been produced near the city of the same name in south west France for at least a thousand years. A range of pig breeds are used for this ham although the Basque pigs are favoured.
The hams are salted using Adour and Salies-de-Bearn salt for approximately two weeks and then hung for 10 months to dry. Much of the production these days is done in drying chambers that try to mimic the seasonality of air drying thus leading to a slightly commercial taste to the ham.
Ibaïona is the name given to this ham in the Basque country.
 
     
     
     


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