£9.45
Natoora Jambon de Bayonne is a traditional, air-dried ham requiring a lengthy maturation process. This specialist cured ham is produced by a third-generation producer in the IGP region of Southwest France. The distinct flavour develops naturally during fourteen months of careful air drying.
- Sourced from pigs born and raised specifically within the Bayonne region.
- The meat is cured using natural salt harvested from the nearby Adour Basin.
- It undergoes a 14-month air drying process, aided by Atlantic winds.
- Pigs are fed a diet based on native grains grown on the same farms.
- Authentic preparation supports the traditional character of this regional specialty.
Discover the rich taste profile of this authentic French delicacy.
Read MoreDescription
xProduct Description
FLAVOUR IS A FRONTIER
Natoora Jambon de Bayonne
- A 14 month air dried ham, from pigs born and bred in the Bayonne region.
- We source our Bayonne ham direct from a third generation producer its IGP region of southwest France, on the border with the Basque country.
- Made using local pigs fed on native grains grown on the same farms.
- As per the tradition, the natural salt used in the curing process comes from the nearby Adour Basin.
- Air dried over fourteen months in southly Atlantic winds, which help to develop its characteristic taste and melt-in-the-mouth texture thanks to the natural humidity in the Foehn wind.
- Freshly sliced at Natoora in London.
Take it further
- Serve with hard salted cheese as an aperitivo
- Tossed with bitter leaves and a mustard vinaigrette
Natoora's radical approach to seasonal sourcing is shaping the future of food
-We don't work with industrial agriculture or large wholesalers
- We work closely with growers who are preserving vital flavours through meaningful small farming
- We back these growers to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet.
Info
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Product Information
FLAVOUR IS A FRONTIER
Natoora Jambon de Bayonne
- A 14 month air dried ham, from pigs born and bred in the Bayonne region.
- We source our Bayonne ham direct from a third generation producer its IGP region of southwest France, on the border with the Basque country.
- Made using local pigs fed on native grains grown on the same farms.
- As per the tradition, the natural salt used in the curing process comes from the nearby Adour Basin.
- Air dried over fourteen months in southly Atlantic winds, which help to develop its characteristic taste and melt-in-the-mouth texture thanks to the natural humidity in the Foehn wind.
- Freshly sliced at Natoora in London.
Take it further
- Serve with hard salted cheese as an aperitivo
- Tossed with bitter leaves and a mustard vinaigrette
Natoora's radical approach to seasonal sourcing is shaping the future of food
-We don't work with industrial agriculture or large wholesalers
- We work closely with growers who are preserving vital flavours through meaningful small farming
- We back these growers to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet.
Country of origin
France
Nutritional data
Typical Values
per 100g
Energy (kcal)
272.9
Energy (kJ)
1142.2
Fat
14.2
of which saturates
5.3
Carbohydrate
0.6
Sugar
0.6
Protein
34.3
Salt
3.42
Storage
Keep refrigerated.
Package type
Waxpaper, Plastic Film
Ingredients
Pork Leg certified Label Rouge and IGP Bayonne, Dry Salt from Bearn Saline.
Allergen Information
Allergens can be found in the ingredients list
May Contain Milk, May Contain Nuts
Brand
Natoora
Manufacturer
Natoora Ltd.,
St.James's Road,
London,
SE16 4RA
Country of Packing
United Kingdom
Return to Address
Natoora Ltd.,
St. James's Road,
London,
SE16 4RA
