A Protected Geographical Indication (PGI) product, Bayonne Ham is the most popular cured ham in France. It must be made following an ancient, carefully controlled process, produced with mineral-rich salt from saltwater springs, Salies-de-Béarn, and aged for a minimum of 12 months. The pigs that provide the pork for Bayonne Ham are also PGI-certified. Raised only in the southwest France, they are allowed to graze freely and are never treated with steroids or antibiotics. The pigs are also fed non-GMO corn and grains grown on or nearby the farms where they are raised.
About chef Damian Sansonetti
Damian Sansonetti cites two primary sources of culinary inspiration: his Italian-American grandmothers, and the celebrated French chef, Daniel Boulud. Sansonetti joined Boulud’s restaurant group in 2003, working at DB Bistro Moderne and the Michelin-starred flagship Daniel before becoming executive chef at Bar Boulud. In 2012, he and his wife, James Beard Award-nominated pastry chef Ilma Lopez, relocated to Portland, Maine, where they opened Chaval, a popular brasserie featuring seasonal French- and Spanish-inspired cuisine, in 2016.
Hungry for a taste? Download our cookbook—filled with mouthwatering recipes incorporating the iconic Bayonne Ham—here!
To learn more background and history behind this product, click here!