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Breeding - Selection  - Curing



The exclusive curing area of the Adour basin is bounded on the west by the Atlantic Ocean, on the south by the Pyrenees mountains, and on the north and east by the Adour river.


The origin and characteristics of each fresh ham destined for the manufacture of Jambon de Bayonne are inspected by the meat curer on delivery.


The traditional operations are as follows :

Curing : in the cold of winter


The fresh hams are rubbed with salt from the salt pans in the Adour estuary.
They are then covered with a thick layer of salt and placed in the salting room.

Settling : in the pantry

    The hams are suspended in a room which creates the right wintry conditions for low-temperature drying.

Drying : hung from the beams

    The hams are hung in the drying rooms, where the long maturing process begins, gradually optimising flavour, aroma, and tenderness.

"Pannage": preparation

"Pannage" (application of a mixture of pork fat and flour to the muscular parts of the ham) makes the drying process gentler during the long maturing period.

Maturing : waiting for the right moment

This is the ultimate stage, in which the ham takes on all its qualities and reveals its personality: mild flavours, balanced saltiness, delicate aromas.

Sampling

After maturing comes sampling: the hams are submitted to the judgement of the experts, who will define their gustatory qualities.
The average period of time required to make a Jambon de Bayonne is around 9 to 10 months, with a minimum of 7. Larger hams can take up to a year.



The physical-chemical, microbiological and organoleptic characteristics of Jambon de Bayonne are regularly tested by approved laboratories.

The "Bayonne" seal is branded on the hams that have passed all the different selection stages.