Our Jambon de Bayonne is air-cured using the traditional methods developed in Southwest France ages ago, because pork, salt and time are all that you need to create a savory dry-cured prosciutto. We don’t add preservatives, nitrates, nitrites or anything artificial to the recipe. The jamon is aged for 12 months to bring out the most nuanced flavor.
Jambon de Bayonne is one of those addictive foods that—once it passes your lips—you swear you’ll eat it every day. Lightly salted, naturally-cured and somewhat sweeter than its Italian cousin, our French prosciutto is an excellent product to keep handy in the kitchen, particularly since it has a shelf life of up to 30 days. In warmer months, press thin slices of Jambon de Bayonne onto a long baguette with unsalted European butter (or truffle butter!) and a drizzle of herbed olive oil for the easiest, most elegant picnic sandwich this side of the Seine.
Or wrap strings of the prosciutto around monkfish or cod on a rosemary skewer and pop it on the grill. In autumn and winter, line the breasts of chickens with prosciutto before roasting them in the oven, or fry chopped up bits in olive oil with sage and toss with pasta. Like our Ventrèche and Tasso Ham, this prosciutto is simply a smart thing for the home cook to keep in the refrigerator.
ingredients: pork, salt
"Our Jambon de Bayonne is the perfect salty partner to sweet summer melon. "
"Portuguese chef Luis Caseiro knows that ramps and rabbit are natural partners. He stuffs delicate rabbit loin with ramps and wraps the package in jambon de Bayonne. You may substitute leeks, but as any ramp devotee will tell you, there is nothing quite like a fresh ramp."
"Traditional recipes for poule au pot are closely guarded secrets passed down through generations of women in France. Here's our version, made with a rich, full-flavored Capon and a delicious soft stuffing made with sausage, bread and foie gras. "
"These easy to make Swedish-style baked potatoes are both delicious and beautiful on the table."