Bayonne Ham - Targeting the American Foodie - 6

muscle tissue of the ham. Called pannage,
this process moderates the rate at which the
ham dries through maturation.
The ham matures over a period of nine to ten
months during which time it will develop its
flavor, aroma and color. Before tasting, experts
will judge by smell using their experience and
expertise to grade the hams and define its
quality of taste. Finally, after meeting all the
necessary requirements through every stage
of the process, the Bayonne seal, the Basque
cross known also as a Lauburu, will be applied
with a hot branding iron.

History
The legend of Bayonne Ham starts with a
hunter discovering a perfectly preserved
boar at the saltwater source in Salies-deBéarn. Gaston Fébus, the Count of Foix,
wounded the animal during a hunt, but
it escaped and was not discovered until
months later. This began the tradition of
salting in the Adour basin. The famous
Basque city, Bayonne, did not produce
the ham, but exported and promoted the
hams that at first bore local names such
as Orthez Ham, Lahontan Ham and Garris
Ham. Eventually these hams all came to be
known as Bayonne Ham. The high-degree of
excellence Bayonne Ham possesses comes
from the combination of ingredients, terroir,
1,000 years of the same process and the
expertise that comes with it.
During its more than 1,000 years, Bayonne
Ham has graced some of History's most
famous tables. Marguerite de Navarre,
Rabelais and King Henri IV all insisted on
having Bayonne Ham to serve family and
guests at meal time. The name Bayonne Ham
is one of the most popular in France, and the
ham itself is the most regularly eaten by the
French people.
Bayonne brands offer the American
consumer their first taste of French dry
cured ham. While competition comes
from Italian and Spanish varieties of dry
cured hams, Bayonne's pork and salt carry
Protected Geographical Indication (PGI)
certification, differentiating the Bayonne
brands from the competition.

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Bayonne Ham - Targeting the American Foodie

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