Green asparagus with Bayonne ham

Esparragos verdes con jamón de Baiona

Bayonne Ham is an air dried salted ham that takes its name from the ancient port city of Bayonne in the cultural regions of Basque Country. The hams are rubbed in salt produced in the salt pans of the Adour estuary. In the next part of the process, a mixture of pork fat and flour called pannage is used to seal the cut end of the joint. This reduces the speed in which the meat dries out during the warmer months. At some point during this time many of the producers will also rub a paste of Piment dEspelette into the skin, giving a unique tang to the end product. Once the ham has completed its curing process it is marked with the traditional Basque Cross or Lauburu.
By Tapas Together Edinburgh