Whole-leg, dry-cured Jambon de Bayonne, renowned for its mellow sweetness, subtle salt and creamy fat. Made and sold in southern France for generations, true Bayonne Ham can only be made with pigs born and bred in the Aquitaine, Midi-Pyrenees and Poitou-Charentes regions, and aged in the Adour river basin. Every ham is aged a minimum of 12 months and is a true cultural and culinary treasure.
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