Jambon de Bayonne Cheese Connoisseur Magazine

Jambon de Bayonne is the only ham to be salted with a spring water salt, the salt of the Salies-de-Béarn. This unique salt is locally sourced right

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PDO certified cured ham from southwest France, made using traditional methods from hogs native to the region and salt from a saline spring.

Jambon de Bayonne

Jambon de Bayonne Cheese Connoisseur Magazine

Taste the terroir in this gastronomic jewel of Southwest France. To earn the label “Jambon de Bayonne, PGI,” an ancient process is followed, and every aspect of the production must be artfully and carefully controlled. Only local pork from PGI-certified pigs and the mineral-rich salt of Salies-de-Bearn may be used, resulting in meltingly tender ham with deep, nuanced flavors, and a rich red color.