What is Bayonne Ham?

Bayonne Ham is a type of special raw ham produced in and around Bayonne, France, a port city located in the heart of Basque. This ham is very similar to prosciutto, Italian cured meat, which many people are familiar with. Special butchers and shops that carry imported French and Spanish food are most likely to have Bayonne Ham and can also be ordered directly through several manufacturers and importers, along with other traditional regional foods. Once the ham is cured and dried, it can be packed for sale. As long as it is kept in cold, dry conditions, Ham Bayonne can keep up to a year and sometimes longer. In Bayonne and its surroundings, butchers often maintain ham and shave parts of customer applications. It is served in thin slices that can be used in a wide range of meals, from salads to stews. Like many cured and canned food, Bayonne Ham was originally developed for purely practical reasons: left to spoil the meat quickly. DiamThe time of time Cooks turned into an artistic form, and in the mid -14th century the annual fair and competition celebrated by Ham was held in Bayonne.

In the age of 90, Bayonne Ham received special protection from the European Union along with many other regional specialties. Under the law, only Hams can be produced in a particular region, with specific ingredients and in a very special way Bayonne Hams marked. This step has been designed to protect Bayonne's ham and increase consumer confidence by determining a clear standard that would assure people that they have eaten a real article.

Salt used in the production of Ham Bayonne is produced locally and many ham are also conflict with locally grown red peppers during the air drying process. Most Bayonne Hams is also wiped with lard and flour paste to keep them wet during a warmer and dry spring and summer moon. If it is treated and cured well,Bayonne Ham is dark red, with a very fine, fine taste that has only a hint of salinity.