(Bayonne ham)
Jambon de Bayonne is a dried pork ham from south-western France that matures for at least seven months and is salted using salt from the Adour river basin. During the maturation process, the ham gets tender and develops its distinctive aroma with hazelnut notes, and delicate taste, along with its melt-in-the-mouth properties when sliced thinly.
In the past, it was often served on the tables of royalty and the wealthy. It can be eaten as a starter, thinly sliced and paired with olives or cheese, in salads with spinach, asparagus, melon and cheese or as a main course with chicken, potatoes, in tarts or fricassées.
Bayonne ham is also really healthy - it is full of vitamins, quality proteins and essential fatty acids.
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