Maison Loste Bayonne Ham IGP is an authentic cured ham from the Pays Basque in Southwest France, crafted under the strict Indication Géographique Protégée (IGP) rules for Jambon de Bayonne. Only selected pork legs from designated regions may bear the Bayonne name, and each ham is dry-salted with mineral-rich Salies-de-Béarn spring salt before being slowly air-dried and aged.

A minimum of 10 months of natural curing allows the ham to develop its signature character: a silky texture, refined salinity, gentle sweetness, and a soft nutty finish. Lighter and more delicate than many other European hams, Bayonne ham is known for its elegance and approachability — ideal for both everyday charcuterie and festive tables.

Appearance Deep rose-red slices with delicate marbling and a light sheen of silky fat.

Aroma Gentle cured-meat perfume with hints of sweet hay, dried nuts, and subtle spice.

Palate Soft, tender texture with balanced salinity, mild sweetness, and a clean, elegant flavour profile.

Finish Smooth and lingering, with refined nutty notes and a very approachable, food-friendly style.

• Wines: Light to medium-bodied reds (Pinot Noir, Beaujolais), crisp whites (Chablis, dry Chardonnay), Champagne, Crémant, or Cava.
• Spirits: Dry sherry (Fino / Manzanilla), dry gin & tonic, or light, floral Japanese-style whisky.
• Gourmet pairings: Artisan baguette with cultured butter, pan con tomate, melon or fresh figs, cornichons and pickled onions, soft-ripened or semi-hard cheeses such as Comté, Ossau-Iraty, or Brillat-Savarin.
• Barrels & Beyond PH suggestions: Serve as the centrepiece of a charcuterie board alongside our French and Spanish cheeses, Champagne selections, and elegant Burgundy or Beaujolais reds.

For best texture and flavour, bring the ham to room temperature before slicing. Use a long, sharp ham knife to cut very thin slices, working gradually across the surface of the leg.

Serve the slices slightly fanned out on a cool plate, allowing the fat to soften and shine. Bayonne ham is excellent as an aperitif with wine, as part of a grazing table, or layered into elevated sandwiches and brunch dishes.