Jambon de Bayonne French Prosciutto
Jambon de Bayonne, or French Prosciutto, is an all-natural, dry-aged meat that makes a fantastic addition to charcuterie platters.
In France it is called jambon (zham-BOWN) and in Spain it is jamón (ham-OWN), and we must say, both are quite tasty.
This Jambon de Bayonne is air-cured using the traditional methods developed in Southwest France ages ago; it’s even named after the legendary hams of the port city Bayonne.
This product is made with the same methods, because pork, salt and time are all you need to create a savory dry-cured Prosciutto (that’s the Italian word for it).
D'Artagnan follows the traditional curing methods of France to the smallest detail as perfected in the town of Bayonne so many years ago. Nothing but the finest quality pork and salt are used to create this sweet, tender and all natural Prosciutto.
Somewhat sweeter than its Italian cousin, French prosciutto is excellent to keep in the kitchen.
But we have to warn you that Jambon de Bayonne is addictive; once you taste it, you enjoy it daily.
No preservatives or any artificial ingredients of any kind are added to the recipe, the jambon is cured for 12 months to bring out the most nuances and natural flavor.
Just the facts
No nitrates or nitrites
Dry aged for a minimum of 12 months
Sold ready-to-eat; no additional preparation required
Available whole or sliced
Product of USA
Prices subject to change without notice
One pack of sliced Jambon de Bayonne French Prosciutto (3.5 oz) $9.99
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