Bayonne ham from Food Network. Bayonne ham is made by Delpeyrat. Cut 1 slice of ham into 4 equal pieces. Lay lettuce leaves on individual plates or an appetizer serving platter. Subscribe for updates on new content added. Only one breed of pig is used, a Basque breed called “Pie Noir” (“black food”) that is mottled black and white like a Jersey cow. Bayonne Ham, or Jambon de Bayonne, is France’s most famous cured ham. The most commonly found French artisanal ham in the U.S. is jambon de Bayonne or Bayonne ham. Wash a few lettuce leaves and dry them thoroughly. Add the onions, carrots, beans and two cloves of garlic to the Bayonne Ham shank. French Bayonne Ham - Sliced. When it comes to the perfect desk lunch, we’re all about the personal platter. Slicing it thinly helps keep the texture melt-in-your-mouth tender. Bayonne also has a deep, complex flavor, so a little bit goes a long way. It’s the perfect canvas for building all those tasty bites! It is is also the most known dry ham and the ham most consumed by the French. ‘It is to be regretted that men of science do not interest themselves more than they do on a subject of such vast magnitude as [food]; for I feel confident that the food of a country might be increased at least one-third, if the culinary science was properly developed, instead of its being slighted as it is now.’ — Alexis Soyer (French chef. Bayonne Ham, or Jambon de Bayonne, is France’s most famous cured ham. Hams can be cured either through the use of salt — a process known as … A mildly smoked ham that has been cured in a wine mixture. Then it is air-dried for a minimum of 7 months. Make sure the grill is piping hot, then grill the Bayonne Ham wrapped scallops for about 1-2 minutes on each side … Bayonne Ham is made in the Basque area of France. Cool, dice and set aside. These “hams” are cut from the front leg. Bayonne Ham is made with high-quality, whole, fresh hams rubbed with a thick layer of special rock salt from the Adour river basin. Produced exclusively in the Southwest of France, it gained the Protected Geographical indication (PGI) status in 1998, guaranteeing full quality and respect for its geographic origins. 4 February 1810 – 5 August 1858). Bayonne has a rich, buttery flavor that will compliment nearly any wedge, but we especially love it with firm sheep’s milk cheeses. The salt used is harvested from the banks of the Adour river, at saltworks such as Salies (40 km from the city of Bayonne), or at Dax, Bayonne, Mouguerre, Urcuit, Briscous, or Oraas. Clamp the Bayonne Ham firmly in a stand so that the thick, heavy, rounded part (chistera) is held … Prepare the Bayonne ham chips: Preheat the oven to 400°F (200°C). Don’t get us wrong, we love those overflowing, Instagram-ready platters, but we also love treating ourselves to a board we’ve lovingly made just for us. Step 1: crisp up the Jambon de Bayonne (bacon or prosciutto work, too) In a frying pan, add a pat of French butter and cook the Bayonne ham over medium heat until crispy. I’ve been lucky enough to spend time at home in France as well as in London over the past few months, and it has been unusually hot in both countries. Preheat a grill to high, then give it a good scrub with a grill brush and rub the grates with oil to prevent sticking. Cover and leave to simmer gently for one and a … The ham is rubbed with salt, saltpetre, sugar, pepper and herbs. “Parme ham sells 2500 tons per year, so that number seems completely attainable,” says Duprat. Look for this French newcomer to your local charcuterie counter! Add the mussel cooking liquor and remaining wine. It is sweet tasting, air-dried, boneless ham that doesn’t need cooking. Step 2: make the cheese sauce. Bayonne celebrates its famous Jambon de Bayonne every year over the Easter holiday weekend with the Foire au Jambon. In the same pan, melt the butter and gently cook the shallot, ham and garlic for 4-5 minutes, until softened but not browned. Then add the potatoes and the blanched cabbage. Here’s how to make a perfect platter for one: Step 1: ham it up. It is air-dried and lightly smoked ham with a flavor that is influenced by the wine used in the curing process. Bayonne ham certainly remains the Basque flagship product ! Every year for the past five centuries or so, just before Easter, Bayonne celebrates its famous ham. Look no further than a little fromage and plenty of Bayonne ham, a prosciutto-like cured meat named after the city of Bayonne in the south west of France. Reduce the heat to medium-low and cook for 1 minute, stirring to Slicing it thinly helps keep the texture melt-in-your-mouth tender. To that end, a marketing campaign is being launched by the Consortium of Jambon de Bayonne. Bayonne is on the edge of the Gascony region of France, so it features often in the cooking of Gascony. Crackers are great, but nothing beats a crusty baguette, warm from the oven. The ham is rubbed with salt, saltpetre, sugar, pepper and herbs. To earn the label “Jambon de Bayonne, PGI,” an ancient process must be followed, and every aspect of the production artfully and carefully controlled. Place an empty baking dish to hold everything in place and to keep the ham from curling. discussion from the Chowhound Markets, Boston food community. The port town of Bayonne in France's Basque region is known for its colorful food and culture. You use it as you would prosciutto, though it is sliced a bit more thickly. The area concerned is the basin of the river Adour and this geographical limitation is now enshrined in the regulations for the production of Bayonne ham. Bayonne Ham got its name from being shipped out to the rest of Europe through the port of Bayonne. Join the discussion today. Store in the fridge meanwhile. You can buy fresh hams from butchers, but in most cases, hams go through a curing process and a baking or smoking process, which helps to give them their signature taste and texture before being sold. The Bayonne Ham is a thousand year-old tradition from the Adour river basin region. The meat comes out a dark red. A wine cured, boneless ham that is produced near the town of Bayonne, France. It brings the salty, smoky flavor which balances the cheese and peaches perfectly. culture is the ultimate publication for those who love cheese. Nowadays the Bayonne ham has a very good reputation all over Europe. Produced exclusively in the Southwest of France, it gained the Protected Geographical indication (PGI) status in 1998, guaranteeing full quality and respect for its geographic origins. call 866-318-7863 or email us at custsvc_culture@fulcoinc.com. culture: the word on cheese is America's first and best magazine devoted to the love of cheese. Bayonne also has a deep, complex flavor, so a little bit goes a long way. We love finishing the greens with oven-roasted tomatoes; their flavorful oil perfectly dresses the arugula. Part way through the air-drying , the top exposed part of the leg (the part that is not covered in skin) is rubbed with a rub that includes lard and flour. This air-cured ham is produced in specific regions of Southwest France, just as it has been for over a thousand years. It can only be made in the following places: Made in Aquitaine (specifically Dordogne, Gironde, Landes, Lot et Garonne, Pyrénées- Atlantiques), Midi-Pyrénées (specifically Ariège, Aveyron, Gers, Hautes-Pyrénées, Haute-Garonne, Lot, Tarn, Tarn et Garonne), Poitou-Charente (Charente, Charente-Maritime, Deux-Sèvres, Vienne), and Haute-Vienne, Corrèze, Cantal, Aude and Pyrénées-Orientales. The fresh, peppery leaves will give your palate some much-needed refreshment between rich bites of Bayonne and cheese. Each ham takes between nine and 12 months to make, with its PGI status ensuring the pigs were born and bred in Southwest France and that all subsequent curing took place within the Adour river basin. The harmonious union between the freshest meat and natural salt gives Bayonne Ham, a truly unique and distinguishing flavor. Heat 2 inches of water in a pan and add 1 teaspoon salt and 2 teaspoons white vinegar. Bye-bye, sad desk lunch! The ham is then hung for a period ranging from several days to weeks in a cool room. If you don’t have enough leaves to cover the entire platter, just cover the edges of the platter. Founded in 1890, this French delicatessen company offers a wide range of gourmet meats to European and US markets, including foie gras, smoked salmon and specialty hams, always adhering to strict quality standards and meticulous artisan recipes. Further two hours, skimming off any froth that rises to the love of.... 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