Ham producers in Bayonne have a long history. We visit Pierre Ibaïalde iin his shop. Quality and adherence to the old traditions of his craft are at the heart of his work. Pierre takes us on a short journey of discovery into the world of Bayonne ham and its incomparable taste, which is the result of love and care.

Ham production in Bayonne is an ancient craft. Bayonne ham is much more than just a meat product; it has become a symbol of Basque cuisine. It comes from locally bred pigs and takes its name from the port city of Bayonne. The strict production process, passed down from generation to generation, has made it famous far beyond the country's borders. Each ham is carefully salted and then left to mature for several months. This gives it its characteristic flavour and tender texture. But what really sets this exceptional product apart? It is the combination of perfect mastery of the curing process with experience in working with high-quality raw materials.

Curing is the fundamental step in the production of raw ham. Unlike some preservation methods that involve smoking, salt plays the main role here. During curing, the hams are covered with salt from Salies-de-Béarn, which is renowned for its purity and natural preservative properties.

Each ham is carefully cured using a precise process that takes advantage of the unique climatic conditions of the Pyrenees. The alternation between dry air and humid winds promotes even drying, prevents the formation of a surface crust and allows the salt to penetrate deep into the ham. This guarantees a quality product that reflects the craftsmanship and traditions of the Basque Country.

Pierre Ibaïalde produces in the historic district of Petit Bayonne and welcomes visitors and lovers of charcuterie here. Each tour offers a genuine insight into the background of our daily work.

"Our doors are open to anyone who wants to understand and appreciate the complexity of processing pork into delicious sausages," says Pierre.