Bayonne ham has held Protected Geographical Indication status since 1998. But behind the label, there are men and women raising Pie Noir du Pays Basque pigs in the Aldudes valley, at 900 metres altitude, just a few kilometres from the Spanish border.
The Aldudes valley
The Aldudes is a valley in the interior of the French Basque Country, accessible from Saint-Jean-Pied-de-Port. The Pie Noir pigs roam semi-freely through oak and beech forests. They feed on acorns, chestnuts and mountain grass — which gives the meat its distinctive flavour.
The craft
Bayonne ham is cured for a minimum of 7 months. Salting is done by hand, using salt from Salies-de-Béarn. Curing takes place outdoors during the winter months. No tricks, no industrial shortcuts.
Where to buy it in Biarritz
Biarritz’s Les Halles market has several producers selling authentic Bayonne ham. Ask about the origin: it should specifically mention the Basque Country or the Aldudes.