Bayonne ham is a French dry-cured ham similar to Italian prosciutto, made with sea salt and air-dried for at least seven months. It has been produced since the 12th century and received EU protection in the 1990s. The ham is dark red, tender, and has a delicate flavor with a hint of saltiness.
Bayonne ham is a special type of dry-cured ham produced in and around Bayonne, France, a port city located in the heart of the Basque Country. This ham is very similar to prosciutto, an Italian cured meat that many people are familiar with. Butchers and specialty shops carrying French and Spanish imported foods most likely have Bayonne ham, and it can also be ordered directly through several manufacturers and importers, along with other traditional regional foods.
This ham is first cured with locally produced sea salt and then carefully air-dried for a period of at least seven months. Once the ham has been cured and dried, it can be packaged for sale. As long as it is stored in cool, dry conditions, Bayonne ham can last up to a year and sometimes even longer. In and around Bayonne, butchers often keep a ham hanging and shave portions at the customer’s request. It is served in thin slices which can be used in a wide variety of dishes, ranging from salads to stews.
Historical evidence suggests that people have been making ham in Bayonne since at least the 12th century, and the practice may be even older. Like many cured and preserved foods, Bayonne ham was initially developed for purely practical reasons: left uncured, the meat would quickly deteriorate. Over time, cooks turned the creation into an art form, and in the mid-14th century, an annual fair and competition was held in Bayonne to celebrate ham.
In the 1990s, Bayonne ham received special protection from the European Union, along with many other regional specialties. According to the law, only hams produced in a certain region, with specific ingredients and in a very particular way can be designated Bayonne hams. This move was designed to protect Bayonne ham’s heritage and to boost consumer confidence by establishing a clear standard that assured people they were eating the genuine item.
The salt used in the production of Bayonne ham is produced locally and many hams are also rubbed with locally grown red peppers during the air drying process. Most Bayonne hams are also rubbed with a paste of lard and flour to keep them moist in the hotter, drier spring and summer months. When handled and cured well, Bayonne ham is dark red in color, with a very tender and delicate flavor that has just a hint of saltiness.
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