Baku Kitchen! An independent reference of traditional food

Jambon de Bayonne

Air-dried Basque ham, sliced thin and eaten with bread and butter.

France Charcuterie & cured

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
RATE

A full recipe for this dish has not been written yet.

History

Cured with salt from Salies-de-Béarn and dried in Adour valley air; the ham fair at Bayonne dates from the Middle Ages and PGI came in 1998.

Frequently asked questions

What is Jambon de Bayonne?

Jambon de Bayonne is a charcuterie & cured from France: air-dried Basque ham, sliced thin and eaten with bread and butter. Cured with salt from Salies-de-Béarn and dried in Adour valley air; the ham fair at Bayonne dates from the Middle Ages and PGI came in 1998.

Made with

porkspices

Cooked

cureddried

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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