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Jambon de Bayonne

Pork · Leg
Cure
HeadBladeArm ShoulderLoinLegRibsBellyHock

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.

Raw Jambon de Bayonne — Pork Leg cut

Names by country

CountryNameNotes
🇺🇸United StatesBayonne ham
🇬🇧United KingdomBayonne ham
🇲🇽MexicoJamón de Bayona
🇦🇷ArgentinaJamón de Bayona
🇫🇷FranceJambon de BayonneprimaryPGI-protected; salt-cured with Salies-de-Béarn salt and air-dried in the Adour basin.
🇪🇸SpainJamón de Bayona
🇵🇹PortugalPresunto de Bayonne
🇧🇷BrazilPresunto de Bayonne
🇮🇹ItalyProsciutto di Bayonne
🇩🇪GermanyBayonne-Schinken

Similar cuts

Jamón ibérico de bellotaclose

Both Iberian-influenced cured hams from southwestern Europe; ibérico de bellota uses the Iberian black pig and cures longer.

Schwarzwälder Schinkenclose

Both PGI European cured hams; Bayonne uses Salies-de-Béarn salt and air-dries without smoke, Black Forest cold-smokes for a distinctive dark exterior.

Presunto de Barrancosclose

Both PGI European cured hams from southwestern Europe; Bayonne uses the Adour basin and standard breeds, Barrancos uses the Alentejo and Iberian black pig.

Prosciutto crudoclose

Both PGI/PDO European cured hams. Bayonne uses Salies-de-Béarn salt and a southwestern-French ageing climate; prosciutto uses Italian regional protocols.

Leg of porkapproximate

Same anatomical primal — Bayonne is the fully-cured product made from the fresh leg.

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