Jambon de Bayonne
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To earn the label “Jambon de Bayonne, PGI,” must follow an ancient process. They may only French pork from PGI-certified pigs from the mineral-rich salt of Salies-de-Bearn, resulting in meltingly tender ham with deep flavor 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.