Jambon de Bayonne, French Prosciutto
Jambon de Bayonne, or French prosciutto, is hand-crafted and dry-cured for 12 months with nothing but salt - no nitrates, nitrates, or preservatives added. This all-natural, traditional ham is thinly sliced, ready-to-eat and makes a fantastic addition to pasta, 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
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.