Also called
🇺🇸🇬🇧Bayonne ham🇲🇽🇦🇷🇪🇸Jamón de Bayona🇵🇹🇧🇷Presunto de Bayonne🇮🇹Prosciutto di Bayonne🇩🇪Bayonne-Schinken🇪🇸Jamón ibérico de bellota↗🇩🇪Schwarzwälder Schinken↗🇵🇹Presunto de Barrancos↗🇩🇪Westfälischer Schinken↗🇬🇧Gammon↗🇮🇹Prosciutto crudo↗🇬🇧Leg of pork↗
France's PGI dry-cured ham, made from pigs raised in the Adour basin in southwestern France. Salt-cured (with salt from the Salies-de-Béarn salt springs), then air-dried for at least seven months. Distinct from Italian prosciutto and Spanish jamón ibérico in pig breed, salt protocol, and texture — drier and saltier than prosciutto, less buttery than ibérico. Served paper-thin with figs, melon, or as part of a charcuterie board.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Bayonne ham | |
| 🇬🇧United Kingdom | Bayonne ham | |
| 🇲🇽Mexico | Jamón de Bayona | |
| 🇦🇷Argentina | Jamón de Bayona | |
| 🇫🇷France | Jambon de Bayonneprimary | PGI-protected; salt-cured with Salies-de-Béarn salt and air-dried in the Adour basin. |
| 🇪🇸Spain | Jamón de Bayona | |
| 🇵🇹Portugal | Presunto de Bayonne | |
| 🇧🇷Brazil | Presunto de Bayonne | |
| 🇮🇹Italy | Prosciutto di Bayonne | |
| 🇩🇪Germany | Bayonne-Schinken |
Free Jambon de Bayonne reference card
Diagram, cooking notes, and 8 names on one printable page.
Free. One-page reference.
Classic recipe
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