Bayonne Ham

  • There is a legend saying that, in the 14th century, the Count of Foix wounded a wild boar when he was hunting in the South of France but the animal managed to escape.

    Many months later, the carcass was found in the hot and salty water of Salies-de-Bearn, a small town. Everyone was surprised that the meat was preserved and still edible... and this was the discovery of preserving pork with salt and the start of ham production!

    Thinly sliced, this ham is cured by soaking in Salies-de-Bearn salt and then dried for 12 months. It has a delicate and slightly salty taste.