Sliced Bayonne Ham

Traditional French Ham Aged at least 12 months. Bayonne Ham is produced in the Ardour basin in the heart of French Basque Country. These hams These hams are subject to a PGI – (Protected Geographical Indication) and cured by soaking in Salies-de-Béarn salt, then dried for nine months. This slow cure leads to a tender ham that melts in the mouth and has a delicate, slightly salty taste. However, Bayonne ham is less salty, less aggressive, and fruitier than its Italian and Spanish competitors; an essential addition to any charcuterie platter.

16 oz cryovac | 5 per case