Jambon de Bayonne

/ʒɑ̃bɔ̃ də bajɔn/zhahm-BON duh bah-YON

No recording by a native speaker yet. Use the spelling above.

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Snack
Bayonne and the Adour basin

When: Snack
Taste: Savory
Made with: Pork

History

Jambon de Bayonne is a dry-cured ham named after the old port city of Bayonne, which lies in both the Basque Country and Gascony. It is a speciality of the basin of the Adour river, where the hams are salted and dried. The finished ham has an even, dark red flesh and a layer of fat of varying thickness, and when it is cut into thin slices it melts in the mouth, with a delicate and only lightly salted flavour. It has a protected geographical indication, and the consortium of producers is based at Arzacq-Arraziguet in Béarn. It is eaten sliced as a starter or snack and is also cooked into dishes such as piperade.

Sources

Bayonne ham (Wikipedia) read 2026-11-01
Jambon de Bayonne (fr Wikipedia) read 2026-11-01

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How to pronounce Jambon de Bayonne

In the International Phonetic Alphabet it is /ʒɑ̃bɔ̃ də bajɔn/. In plain English letters that is zhahm-BON duh bah-YON, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Jambon de Bayonne?

Jambon de Bayonne is a snack of France. Where it comes from: Bayonne and the Adour basin. People usually eat it as a snack. Its main ingredients are pork. It tastes savory.

Where Jambon de Bayonne comes from

Jambon de Bayonne is one of 73 signature dishes of France on this map. See all dishes from Nouvelle-Aquitaine.

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Piperade · Main dish · Basque Country and Gascony
Piperade, piperrada in Basque, is a dish of the French Basque Country and Gascony.
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Cognac is a brandy distilled from white wine and named after the town of Cognac in Charente.

Food of France

Dishes like Jambon de Bayonne in other countries

Same type of dish and similar main ingredients as Jambon de Bayonne:

Chistorra txistorra · Snack · Navarre, Spain
Chistorra, txistorra in Basque, is a thin, fast-cured sausage from Navarre, a special kind of chorizo.
Salsiz · Snack · Graubünden, Switzerland
Salsiz is a speciality of the Swiss canton of Graubünden: a raw sausage that is either air-dried or smoked and is made in several variations.
Prosciutto di Parma · Snack · Parma, Italy
Prosciutto di Parma is a dry-cured ham made in the hills south of Parma, from the legs of pigs raised in a set area of northern and central Italy.
Melton Mowbray pork pie · Snack · Leicestershire, United Kingdom
The pork pie is a raised pie of chopped pork in a hot water crust pastry, with jellied stock poured in after baking to fill the gap left as the meat shrinks; it is eaten cold.