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PGI — Aquitaine
Cured with Salies-de-Béarn rock salt and dried by the winds of the Adour, Jambon de Bayonne is the prodigy of the Gascon basin — a charcuterie treasure whose fair dates back to 1462.
Charcuterie speciality from Aquitaine, PGI (IGP) since 1998.
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Jambon de Bayonne is one of Europe's oldest dry-cured hams. Its earliest known representation appears on the portal of the cathédrale Sainte-Marie d'Oloron, whose carvings evoking the preparation of pork date from 1120. The kings of France made it their ambassador: Jeanne d'Albret and her son Henri IV favoured it at their table, as did Louis XIV during his wedding in Saint-Jean-de-Luz.
The most famous legend features Count Gaston Phoebus (Gaston Fébus), Count of Foix, in the 14th century. During a hunt, he wounded a wild boar that escaped him. Found months later fallen into a saltwater spring in Salies-de-Béarn, the wild boar had been perfectly preserved by the salt naturally present in the region's waters. This discovery is said to have established the technique of curing with rock salt that still defines the identity of Jambon de Bayonne today.
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The Adour basin is the natural cradle of Jambon de Bayonne. The Adour rises at an altitude of 2,000 metres near the Tourmalet and traces a vast arc to Bayonne, where it flows into the Atlantic. This geography creates a unique microclimate: warm Foehn winds sweeping down from the Pyrenees alternate with humid ocean breezes, creating ideal conditions for the slow drying of the hams.
Salies-de-Béarn salt, used exclusively for curing, is a rock salt of exceptional purity. Sourced from underground saltwater pockets preserved for two million years, it is naturally rich in trace elements. Between 1,600 and 2,000 tonnes are produced each year, primarily destined for curing.
The Jambon de Bayonne fair, organised by the Ville de Bayonne since 1462, is one of the oldest gastronomic fairs in France. It played a decisive role in the product's international reputation: it is from the port of Bayonne, from where the hams were shipped abroad, that the product takes its name. Rabelais mentions it in Gargantua, and it is said that Henri IV favoured it at his table.
The PGI, obtained on 7 October 1998, structures a sector that today brings together nearly 1,500 pig farmers and 27 salaisonniers, guaranteeing a product where every stage — from rearing to drying — is traced and monitored.
Appearance
Slice with a uniform pink-red colour, marbled with white, pure, firm and never oily fat
Aroma
Aromas that develop throughout ageing, becoming clean and distinctive
Taste
Delicate and lightly salted flavour, thanks to the long maturation
Texture
Melts in the mouth
Minimum 7 months' maturation, with the average age of hams sold being 9 to 12 months.
Extended drying beyond the average, for more developed aromas.
Ready-to-slice version, under the same PGI specifications as the whole ham.
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Jambon de Bayonne is best enjoyed sliced very thinly, at room temperature, so that the fat releases all its aromas. Traditionally served as an aperitif with a glass of red Irouléguy or dry Jurançon, it also accompanies Charentais melons in summer — a classic of Sud-Ouest gastronomy. In cooking, it enlivens salads, wraps around plancha-cooked fish and flavours piperades. Its pairing with piment d'Espelette is a historic regional match.
Since: 1998
Area covered: Adour basin: Pyrénées-Atlantiques (64), Landes (40), Hautes-Pyrénées (65), Gers (32) and neighbouring departments for rearing
Key requirements: Salies-de-Béarn salt exclusively; minimum 7 months' drying; rearing and processing in the PGI area; cereal-fed pigs
Interprofessional organisation
Artisan manufacturer
Artisan
Artisan
Artisanal industry
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The company describes itself as a French artisan curing house operating under the brand Maison Phalip, based in Louey, in the Hautes-Pyrénées. It claims a commitment to "making fine, wholesome products in a preserved environment". Its range is built around jambon de Bayonne — in free-range and organic versions — and Noir de Bigorre.
It states that it is located at the heart of the Jambon de Bayonne PGI (IGP) geographical area, between the Atlantic Ocean, the Pyrenees range, and the Adour river, boasting three generations of experience in ham preparation. It states that it works with local farmers in Pyrénées-Atlantiques, Hautes-Pyrénées, and Landes, selecting fresh hams that comply with the PGI specifications, then salting them with Salies-de-Béarn rock salt before drying and maturing them for a minimum of one year — up to eighteen months for the heaviest cuts — with each ham branded with the "Bayonne" seal and its salaisonnier number.
For the Noir de Bigorre, it claims a gentle salting tailored to the meat of this breed prior to maturation, each ham being stamped with the "NB" seal and its affineur number.
It highlights a commitment to animal welfare, local supply chains, and preservative-free products, alongside environmental protection initiatives, sports sponsorships, and charitable and artistic patronage.
| Address | Route de Lourdes, 65290 Louey, France |
| 05 62 45 60 33 | |
| salaisonsdeladour.com | |
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Part of the production is certified organic, since 2011. |
