Bayonne ham

Jambon de Bayonne

What it is

Salted with salt from the Adour basin — the designation requires it — and dried through a winter in air off the Pyrenees. The producers still rub the exposed face with a paste of pork fat and flour to slow the drying, a step called the pannage.

In the kitchen

Slice it thicker than Spanish ham and let it come to room temperature. Cold and paper-thin, it tastes only of salt.

Goes with

Cantaloupe melon Fig Butter Piquillo pepper Olive oil Espelette pepper Comté T65 bread flour

Same species

Vendée ham

Also used with

Abondance Tome des Bauges White asparagus

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