Cured Meats
Bayonne Ham
Jambon de Bayonne
Nouvelle-Aquitaine, France
Cured ham from the Basque country, similar to prosciutto, dry-cured with salt.
Original eatfuls sticker artwork
What it is
A closer look at Bayonne Ham.
Cured ham from the Basque country, similar to prosciutto, dry-cured with salt.
What to look for
Know it when you find it.
Deep red color, proper curing, nutty flavor, AOC status.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Bayonne Ham.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Hungary
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Abált szalonna
Scalded bacon is poached or scalded pork bacon, less smoky than traditional szalonna and tender in texture.
Crete, Greece
Apaki
Απάκι
Cretan vinegar-marinated smoked pork.
Paphos, Cyprus
Apochti
Απόχτι
Pork loin salted, soaked in wine and coated in ground coriander and cinnamon, then dried without smoking.
Samtskhe-Javakheti, Georgia
Apokhti
Აპოხტი
Apokhti is salted, air- or sun-dried meat; goose apokhti is the celebrated Meskhetian form used in a distinct rectangular khinkali.
Appenzell, Switzerland
Appenzeller Pantli
Protected rectangular Appenzeller smoked sausage is made from beef and pork, seasoned for a firm slice.
Western Greece, Greece
Avgotaracho
Αυγοτάραχο
Messolongi flathead grey mullet bottarga.
Romania
Babic
Raw-dried salami from Buzău County made of pork and beef seasoned with garlic and chilli, air-cured into a firm, spicy stick.
Ireland
Bacon and Cabbage
Bagún agus cabáiste
An Irish dish of boiled back bacon with cabbage and potatoes, a daily and home classic