Jambon de Bayonne

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Jambon de Bayonne

Produced by : La Ferme Elizaldia
Origin : Gamarthe, Basque Country, France

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Jambon de Bayonne is an air dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France (Le Pays Basque or the Basque country). It has gained the PGI status in 1988, meaning that its production, from the raising of the pigs to the curing of the legs, has to be carried out according strict regulations. The taste is delicate and sweet, the texture silky and moist. A true delicacy and winner of the Gold Medal at the International Exhibition in Paris 2011.

Jean-Baptiste Loyatho raises the pigs used to make this fantastic product in the heart of Gamarthe in the Basque mountains. They are raised mainly on natural grain and aged for up to 8 months for the best flavour.