Charc Week Continues: Jambon de Bayonne

Our jambon de Bayonne is made right here in the United States, and some would argue that the use of “Bayonne,” as in the AOC, is all kinds of wrong. Ariane was well aware of this when she began making the product in the early days of D’Artagnan. Of course, she could see Bayonne from her office window… Bayonne, NJ, that is. Using the same simple, centuries-old dry-curing technique that made this ham famous in France, our domestic version may break rules, but it satisfies jambon cravings.

Try it wrapped around figs, melon or pear slices. Sandwiched in a baguette with mustard. On a charcuterie board with cheese.

jambon de bayonne equation CharcWeek

 

 

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