Jambon de Bayonne
This cured meat comes from the French Basque region around the Adur estuary. The pigs have to be reared in specific nearby areas, and the salt used from curing comes only from the Adur basin.
The result is delicate, moist and a flavorful meat - different from any other of the cured prosciutto.
Priced and cut per 0.5 lb.