Jambon De Bayonne

Taste the terroir in this gastronomic jewel of Southwest France. To earn the label “Jambon de Bayonne, PGI,” an ancient and artisanal process must be followed and only local pork from PGI-certified pigs and the mineral-rich salt of Salies-de-Bearn may be used. Cured naturally in a unique climate where the warm wind of the Pyrenees Mountains meets the humid air from the ocean, D’Artagnan’s Jambon de Bayonne develop their distinctive characteristics over a minimum of 12 months. Every aspect is artfully and carefully controlled, resulting in meltingly tender ham with deep, nuanced flavors, and a rich red color.

Features and Benefits

• PGI – Jambon de Bayonne, France

• Aged a minimum of 12 months

• No Antibiotics or Hormones No Nitrates or Nitrites