‘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. We love finishing the greens with oven-roasted tomatoes; their flavorful oil perfectly dresses the arugula. Famous French aristocrats –like Rabelais or the French king Henri IV – were very fond of this type of ham. Bayonne has a rich, buttery flavor that will compliment nearly any wedge, but we especially love it with firm sheep’s milk cheeses. Cover and leave to simmer gently for one and a … Their rich, sweet flavor is almost like a built-in dessert. Look for this French newcomer to your local charcuterie counter! Use opened sealed plastic packages, or fresh from the deli counter, within 2 days. If you don’t have enough leaves to cover the entire platter, just cover the edges of the platter. Each issue is a resource for readers of any background. Put the 4 pieces of ham on it and cover with another sheet of parchment paper. Bayonne is on the edge of the Gascony region of France, so it features often in the cooking of Gascony. The port town of Bayonne in France's Basque region is known for its colorful food and culture. Wash a few lettuce leaves and dry them thoroughly. It is sweet tasting, air-dried, boneless ham that doesn’t need cooking. Here’s how to make a perfect platter for one: Start by placing a bouquet of Bayonne ham in the middle of the platter. The personal platter requires no cooking and is perfectly portable for lunches on the go. You use it as you would prosciutto, though it is sliced a bit more thickly. It is air-dried and lightly smoked ham with a flavor that is influenced by the wine used in the curing process. And since 1464, its residents have celebrated the remarkable, local cured ham at the springtime Ham … October 5, 2007 (Moules au Jambon de Bayonne) Mussels make for a nice change of pace, says Yves Fauchier, for someone who farms oysters for a living. “Parme ham sells 2500 tons per year, so that number seems completely attainable,” says Duprat. Bayonne Ham is made in the Basque area of France. Since 1424, the fair gives visitors a chance to discover the traditional methods of production used to make Bayonne ham. In a large saucepan, melt 4 tablespoons of butter over … Bye-bye, sad desk lunch! It is is also the most known dry ham and the ham most consumed by the French. Hams can be cured either through the use of salt — a process known as … If a rear leg cut of meat were immediately cooked, it would simply taste like any other pork roast. The meat comes out a dark red. Bayonne ham is a type of specialty raw ham produced in and around Bayonne, France, a port town located in the heart of Basque country. 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. culture aims to nurture passion for great cheese through accurate, engaging storytelling that focuses on the people and places behind cheese. French Bayonne Ham - Sliced. Some producers in Québec also make what they call Bayonne Ham. Every year for the past five centuries or so, just before Easter, Bayonne celebrates its famous ham. call 866-318-7863 or email us at custsvc_culture@fulcoinc.com. Slicing it thinly helps keep the texture melt-in-your-mouth tender. Funding to enable continued research and updating on this web site comes via ads and some affiliate links. Bayonne Ham takes this sandwich to another level. PGI Label – Bayonne Ham earned the Protected Geographical Indication (PGI) status in 1998, a label that guarantees the quality and geographic origin of a product. Read the Source for Bayonne ham near Lexington? Bayonne has a rich, buttery flavor that will compliment nearly any wedge, but we especially love it with firm sheep’s milk cheeses. Bayonne ham certainly remains the Basque flagship product ! Bayonne also has a deep, complex flavor, so a little bit goes a long way. 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. Sweet fig jams complement that salty meat and cheese like nothing else! Whisk in the flour. Roll up your Bayonne ham or other cold cuts. Home » cheeseplate » Perfect Platter for One with Bayonne Ham. discussion from the Chowhound Markets, Boston food community. 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. Subscribe for updates on new content added. Bayonne also has a deep, complex flavor, so a little bit goes a long way. Prepare the Bayonne ham chips: Preheat the oven to 400°F (200°C). The production of this coveted ham is supervised by a consortium, which means every step of the process, from pig to plate, is strictly controlled. To that end, a marketing campaign is being launched by the Consortium of Jambon de Bayonne. Cool, dice and set aside. We usually go with 4 – 6 slices, depending on how hungry we are. culture: the word on cheese is America's first and best magazine devoted to the love of cheese. Bayonne ham wrapped monkfish kebabs with sage This summer has been all about the barbecue. Store in the fridge meanwhile. Bayonne Ham, or Jambon de Bayonne, is France’s most famous cured ham. Slicing it thinly helps keep the texture melt-in-your-mouth tender. Bayonne Ham cooking information, facts and recipes. This magazine is devoted to delivering the most innovative, eye-opening stories about the world's many cheeses and cheesemakers. The harmonious union between the freshest meat and natural salt gives Bayonne Ham, a truly unique and distinguishing flavor. These traditionally made hams are available to sample and for purchase from over 30 local producers. Bayonne Ham is made with high-quality, whole, fresh hams rubbed with a thick layer of special rock salt from the Adour river basin. Bayonne Ham received its European PGI status on 7 October 1998, and its production is governed by the Consortium du Jambon de Bayonne. 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. Bayonne celebrates its famous Jambon de Bayonne every year over the Easter holiday weekend with the Foire au Jambon. It's produced in a small town near Bayonne, France. 4 February 1810 – 5 August 1858). 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. 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. Crack your … Bulk up your palate with some fresh arugula! Our favorite fig jams have bits of the whole fruit remaining, to add that extra texture. Start by placing a bouquet of Bayonne ham in the middle of the platter. Tear off a third, slice it up, and use it to fill in any holes or gaps on your platter. Join the discussion today. Bayonne Ham, or Jambon de Bayonne, is France’s most famous cured ham. First make a bed of lettuce. Slice into triangles, and stick to about 2 ounces. The pig is slaughtered during the winter, aged 12 to 15 months, weighing between 265 and 350 pounds (120 to 160 kg.). Heat 2 inches of water in a pan and add 1 teaspoon salt and 2 teaspoons white vinegar. Bayonne ham from Food Network. Setting the Standard: Best Traditional Cheeses 2020, How to Build the Perfect Thanksgiving Cheese Plate, 7 Cheesy Thanksgiving Sides to Make This Year, Ruminations: In Defense of the Dessert Cheese Course. These “hams” are cut from the front leg. The most commonly found French artisanal ham in the U.S. is jambon de Bayonne or Bayonne ham. Typified by a “melt-in-the-mouth” texture, Bayonne Ham is moderately salty and intense in flavors. Bayonne ham is made by Delpeyrat. This air-cured ham is produced in specific regions of Southwest France, just as it has been for over a thousand years. Use parchment paper to cover the baking tray. Reduce the heat to medium-low and cook for 1 minute, stirring to The ham is then hung for a period ranging from several days to weeks in a cool room. Make sure the grill is piping hot, then grill the Bayonne Ham wrapped scallops for about 1-2 minutes on each side … Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat. Moreover, the Basque deli meat offers a choice of very tasty products prepared and produced following a traditional know-how. 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. Hams are cut from the rear leg of a pig. The Bayonne Ham is a thousand year-old tradition from the Adour river basin region. Sausages and chorizo are some of the main products. Lay lettuce leaves on individual plates or an appetizer serving platter. It brings the salty, smoky flavor which balances the cheese and peaches perfectly. Add the onions, carrots, beans and two cloves of garlic to the Bayonne Ham shank. 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. It’s allowed to forage and graze on acorns, chestnuts, corn and various roots. Bayonne Ham got its name from being shipped out to the rest of Europe through the port of Bayonne. The ham is then hung for a period ranging from several days to weeks in a cool room. To earn the label “Jambon de Bayonne, PGI,” an ancient process must be followed, and every aspect of the production artfully and carefully controlled. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. culture is the ultimate publication for those who love cheese. Some have their outsides rubbed with ground Espelette peppers as well. Then add the potatoes and the blanched cabbage. When it comes to the perfect desk lunch, we’re all about the personal platter. 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. Clamp the Bayonne Ham firmly in a stand so that the thick, heavy, rounded part (chistera) is held … Steamed Mussels with Bayonne Ham . Place slices of Bayonne ham on a tin foil and get it ready to cook on a grill next to your burgers; once on the grill, let it cook for a few minutes to your desired crispiness (Note: I cooked my ham as I wanted it to add a crispy bite to a burger, but feel free to … The ham is rubbed with salt, saltpetre, sugar, pepper and herbs. In the same pan, melt the butter and gently cook the shallot, ham and garlic for 4-5 minutes, until softened but not browned. The exception to this is picnic ham, which is really not ham at all. 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. Cut 1 slice of ham into 4 equal pieces. Here’s how to make a perfect platter for one: Step 1: ham it up. We usually go with 4 – 6 slices, depending on how hungry we are. 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. A mildly smoked ham that has been cured in a wine mixture. Cool, dice and set aside. Ingredients: ham, salt Then it is air-dried for a minimum of 7 months. It’s also a welcome change from a boring sandwich or salad – not to mention easier. Adjust the seasoning if necessary.Leave it to cook for a further two hours, skimming off any froth that rises to the surface. Nowadays the Bayonne ham has a very good reputation all over Europe. Only local pork from PGI-certified pigs and the mineral-rich salt of Salies-de-Bearn may be used, resulting in meltingly tender ham with deep, nuanced flavors, and a rich red color. According to the Bayonne Ham Council , it comes exclusively from pigs born and reared in … The ham is rubbed with salt, saltpetre, sugar, pepper and herbs. Place an empty baking dish to hold everything in place and to keep the ham from curling. 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. Ossau-Iraty from the Basque region of France is our choice: The nuttiness pulls out the sweet, hazelnut notes in the ham. The fresh, peppery leaves will give your palate some much-needed refreshment between rich bites of Bayonne and cheese. Add the mussel cooking liquor and remaining wine. Step 2: make the cheese sauce. Preheat a grill to high, then give it a good scrub with a grill brush and rub the grates with oil to prevent sticking. It’s the perfect canvas for building all those tasty bites! 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. 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. Imitators have sprung up, however, in the form of a Bayonne-style American version being made in Bayonne, New Jersey, and being called Bayonne Ham. Crackers are great, but nothing beats a crusty baguette, warm from the oven. Building the perfect cheese plate is all about starting with high-quality ingredients. A wine cured, boneless ham that is produced near the town of Bayonne, France. Within each issue, you can travel to gorgeous cheese regions, meet passionate makers and mongers, discover one-of-a-kind recipes, and even learn how to make your own cheeses. Step 2: make the cheese sauce In a large saucepan, melt 4 tablespoons of butter over medium heat. Bayonne ham or jambon de Bayonne is a cured ham that takes its name from the ancient port city of Bayonne in the far southwest of France, a city located in both the cultural regions of Basque Country and Gascony.It has PGI status.. Production. It is sold at deli counters and in sealed plastic packages, sliced. 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. 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