A speciality of the Adour Basin since the Middle Ages, Bayonne ham, now protected by a Protected Geographical Indication, is renowned for its flavour and smoothness. This cured ham made from south-western pigs, salted, dried and matured following age-old methods, is eaten in thin or thick slices as an appetiser, or in a salad or main course, served with a glass of Irouleguy wine.
Every year at Easter, the famous ham fair, held for four days in the heart of the old town of Bayonne, honours the illustrious Basque ham... and has been doing so since 1462! It's an event full of colours and flavours, including a competition for the best farmer's ham, brotherhoods' parade, tastings and musical entertainment.
Both entertaining and educational, the Museum of Bayonne Ham in Arzacq-Arraziguet is a must-see attraction if you want to know the secrets of the famous ham, its history over the centuries, and how it is made and matured.