What is Bayonne Ham?
Bayonne ham is a type of specialty raw ham produced in and around Bayonne, France, a port town located in the heart of Basque country. This ham is very similar to prosciutto, an Italian cured meat which many people are familiar with. Specialty butchers and stores which carry imported French and Spanish foods are most likely to have Bayonne ham, and it can also be ordered directly through several producers and importers, along with other traditional regional foods. This ham is first cured in 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 kept in cool, dry conditions, Bayonne ham can keep for up to a year, and sometimes even longer. In and around Bayonne, butchers often keep a ham hanging and shave off portions by customer request. It is served in thin slices which can be used in a wide variety of dishes, ranging from salads to stews.
