Jambon de Bayonne, French Prosciutto
Our jambon de Bayonne, or French prosciutto, is an all-natural, dry-aged product that makes a fantastic addition to pastas, paninis, charcuterie plates and poultry dishes.
Just the facts
- Hand crafted
- Naturally cured
- No nitrates or nitrites
- Dry aged for a minimum of 12 months
- Sold ready-to-eat; no additional preparation required
- Available whole or sliced
- Sliced ham is imported, whole ham is domestic
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
A ham primer: in France it is called jambon (zham-BOWN) and in Spain it is jamón (ham-OWN), though both are quite tasty.
Our jambon de Bayonne is air-cured using the traditional methods developed in Southwest France ages ago; it’s even named after the legendary hams of the port city Bayonne. Ours is made with the same methods, because pork, salt and time are all you need to create a savory dry-cured prosciutto (that’s the Italian word for it).
Of course, we never add preservatives or anything artificial to the recipe; we just cure the jambon for 12 months to bring out the most nuanced, natural flavor.
Somewhat sweeter than its Italian cousin, our French prosciutto is an excellent item to keep handy in the kitchen. But we have to warn you that jambon de Bayonne is addictive; once it passes your lips, you swear you’ll eat it every day.
Cooking & Serving
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.