Market Counter · Cured Ham Sandwich
Jambon de Bayonne
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Under its protected-origin rules, the ham must be cured with salt from the Adour basin, traditionally from the salt springs of Salies-de-Béarn.
Bayonne ham is a dry-cured, air-dried pork leg, sliced paper-thin and piled into a split baguette with butter or nothing more, sold from market charcuterie stalls across the southwest. It's eaten cold, straight off the counter.
Why it's made this way: The Adour valley's mild, humid climate suits slow air-curing, and Bayonne grew into the region's historic ham-trading port centuries ago.
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