France · Food & Beverage Craft; Charcuterie; Basque-Gascon heritage
Salaison du Jambon de Bayonne
Dry-cured ham from the Adour basin, salted exclusively with sel de Bayonne (Adour salt), air-dried in the Pyrenean winds for 7 months minimum. The Bayonne ham tradition is distinguished by its use of a single local salt source, its mild cure (only gray Adour salt — no nitrites in traditional production), and the specific microclimate of the Adour river basin which drives the drying.
Risk level: Stable · Not listed; IGP Jambon de Bayonne (1998)
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