When you come from the Basque Country, you defend its land and its traditions. Bayonne ham marks this identity, but beware, a 100% Basque ham, from Duroc pigs, raised in the open air only with a healthy diet. Eric Ospital, owner of the “Louis Ospital” charcuterie in Hasparren, is one of the founders of the Ibaïama label.
Pan-fried Bayonne ham
My extra thing is to brown the ham lightly in a pan, back and forth; collect the fat mixture and dip a piece of bread in it. The taste of the ham will mix with the bread. And the nutty note of the ham is awesome.