The hundreds of hams hanging in the drying room are a feast for the eyes and nose, and a promise of delights to come for the taste buds.
Jambon de Bayonne matures slowly in the silence of the drying room, gradually releasing its aromas.
The Maître Affineur ("Master Ager") watches over them, constantly feeling and smelling them on their long journey towards maturity.

A sharp knife slowly peels off the skin, revealing the tender, aromatic ham beneath.
It is delicate, not too salty and melts in the mouth.
All the aromas will only be revealed at the long-awaited moment when the ham is actually tasted.

Thanks to the winds off the ocean and the mountains, Jambon de Bayonne matures naturally and develops a delicate walnut flavour as well as incomparable tenderness.

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