Salting: like the winter chill
Whole fresh hams are rubbed with salt from salt workings in the Adour river basin. They are then covered with a thick layer of salt and put in the salting tub.

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Resting: in the pantry
The hams are hung in a resting chamber, known as a souillarde (regional term for a back kitchen), which allows winter conditions to be imitated, drying the hams at a low temperature.

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Drying: hung from a beam
The hams are placed in drying chambers where they start a long maturation process, which will ensure the best possible flavour, aromas and the soft melting texture of the finished ham.

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Pannage: sealing in the flavour

Pannage is a process in which a mixture of lard and flour is applied to the exposed muscle tissue of the ham. It moderates the rate at which the ham dries through the long maturation period.

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Maturing: the time needed to finish a ham
It is the final stage, where the ham will acquire all its qualities and reveal its personality: a sweet and balanced flavour, salted with a light hand; a delicate aroma, as well as its characteristic red/pink colour.

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Probe testing: before tasting
The hams are first judged by expert “noses” who will use a probe on the hams to grade them and define their taste qualities. It takes an average of nine to ten months to make a Bayonne Ham, with a minimum of seven months.

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Finally the “Bayonne” seal, carrying the Basque cross or “Lauburu”, will be appliedwith a hot branding iron to all the Bayonne Hams that have met the selection requirements at every stage.

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