The history of Bayonne ham

A gastronomic specialty of the Basque Country, Bayonne ham is recognizable by its light red color and its melting and soft texture.

Today in the Adour basin, passing through the port of Bayonne and the saltworks of Salies-de-Béarn, discover the whole history of Bayonne ham, which is now famous throughout the world.

- The history of Bayonne ham begins in the 12th century.

Sculptures of a Bayonne ham appear at this time on the portal of Sainte Marie d'Oloron cathedral. We see the symbols of Béarnaise cuisine with in particular a wild boar and a slaughtered and cut up pig.

- The history of Bayonne ham is linked to the power of its port

The name Bayonne is not directly linked to the production area since it extends beyond the gates of the city over about fifty municipalities all located in the Adour basin. It owes its name to the most emblematic port of the South-West which played a key role in the history of Bayonne ham since it allowed it to be exported and gave it its greatest letters of nobility. Thus, at that time, the maritime trade being the main way of exchange, every day exchanged on the port of Bayonne corn, Tarbais beans, chocolate, Armagnac and our Ham of Bayonne!

The history of Bayonne ham quickly conquered England and the countries of northern Europe. Its origin was then simplified and it took the name of "Bayonne", name of its port of origin. More recently, in all the farms of the South-West our grandparents (or great-grandparents for the youngest) practiced the tradition of "killing pigs" or also called "pele porc". These were a highlight of peasant life where each family killed the pig raised during the year in order to make salted meats that could be consumed throughout the following year.

- Louis XIV, first ambassador in the history of Bayonne Ham

The history of Bayonne ham also leads us to Jeanne d'Albret and her son Henri IV who always asked for it at their table. With Louis XIV who had it at his table during his wedding, they were its first ambassadors.

Louis XIV and his minister Vauban will even see it as a means of fighting against famine and will include it in the treaty of swine. They observe that "this animal is such an easy food that anyone can raise it, having no peasant, however poor, who cannot raise a pig of his own a year". Thus, in the Southwest and elsewhere, each farm produced its two hams each year.

Bayonne ham is also mentioned in the famous Gargantua by Rabelais.

- The legend of Bayonne ham

Like any self-respecting story, the creation of Bayonne ham is subject to many legends. We wanted to share with you the most credible even if this legend of Bayonne Ham will probably never be verified. This story of Jambon de Bayonne relates that a hunter would have injured a wild boar. The latter would have escaped him and would have come to take refuge and die in a salty spring. A year later, villagers would have found the Bayonne ham perfectly preserved and dried with spring salt. Like any legend, some elements remain mysterious.

But whatever the case, it is still the same principle applied today: the Bayonne ham is dried with a salt from a natural source "the salt of Salies-de-Béarn".