The ham is rubbed with salt, saltpetre, sugar, pepper and herbs. The ham is then hung for a period ranging from several days to weeks in a cool room. Remove from the heat and strain into a colander over a large bowl. Only one breed of pig is used, a Basque breed called “Pie Noir” (“black food”) that is mottled black and white like a Jersey cow. It is sweet tasting, air-dried, boneless ham that doesn’t need cooking. In the same pan, melt the butter and gently cook the shallot, ham and garlic for 4-5 minutes, until softened but not browned. In the same pan, melt the butter and gently cook the shallot, ham and garlic for 4-5 … Add 2 tablespoons wine to a large lidded saucepan. Clean and debeard the mussels. Add the mussel cooking liquor and remaining wine. Part way through the air-drying , the top exposed part of the leg (the part that is not covered in skin) is rubbed with a rub that includes lard and flour. Bayonne Ham received its European PGI status on 7 October 1998, and its production is governed by the Consortium du Jambon de Bayonne. Then it is air-dried for a minimum of 7 months. Add the mussels and herbs and mix well, then season with black pepper. The salt used is harvested from the banks of the Adour river, at saltworks such as Salies (40 km from the city of Bayonne), or at Dax, Bayonne, Mouguerre, Urcuit, Briscous, or Oraas. Store in the fridge meanwhile. Bring to a boil and cook until the volume of liquid has reduced by half. Read about our approach to external linking. You use it as you would prosciutto, though it is sliced a bit more thickly. It can only be made in the following places: Made in Aquitaine (specifically Dordogne, Gironde, Landes, Lot et Garonne, Pyrénées- Atlantiques), Midi-Pyrénées (specifically Ariège, Aveyron, Gers, Hautes-Pyrénées, Haute-Garonne, Lot, Tarn, Tarn et Garonne), Poitou-Charente (Charente, Charente-Maritime, Deux-Sèvres, Vienne), and Haute-Vienne, Corrèze, Cantal, Aude and Pyrénées-Orientales. ‘The only time to eat diet food is while you’re waiting for the steak to cook.’ — Julia Child. Mussels in a buttery white wine and herb sauce make for a quick, easy and impressive starter. The ham is rubbed with salt, saltpetre, sugar, pepper and herbs. Serve in warmed bowls with some crusty bread. Subscribe for updates on new content added. The meat comes out a dark red. It is sold at deli counters and in sealed plastic packages, sliced. The pig is slaughtered during the winter, aged 12 to 15 months, weighing between 265 and 350 pounds (120 to 160 kg.). Imitators have sprung up, however, in the form of a Bayonne-style American version being made in Bayonne, New Jersey, and being called Bayonne Ham. Use opened sealed plastic packages, or fresh from the deli counter, within 2 days. It’s allowed to forage and graze on acorns, chestnuts, corn and various roots. The ham is then hung for a period ranging from several days to weeks in a cool room. Some producers in Québec also make what they call Bayonne Ham. Funding to enable continued research and updating on this web site comes via ads and some affiliate links. Bayonne is on the edge of the Gascony region of France, so it features often in the cooking of Gascony. Bayonne Ham got its name from being shipped out to the rest of Europe through the port of Bayonne. Some have their outsides rubbed with ground Espelette peppers as well. The salt used is harvested from the banks of the Adour river, at saltworks such as Salies (40 km from the city of Bayonne), or at Dax, Bayonne, Mouguerre, Urcuit, Briscous, or Oraas. Bayonne Ham is made in the Basque area of France. (15 August 1912 – 12 August 2004). If they don't close, discard them. Reserve the cooking liquor and keep the mussels warm. Serve with crusty bread. Add the mussels, cover with the lid and cook over a high heat for 3-4 minutes, shaking the pan periodically until they have opened (discard any that do not open). If any mussels are opened, tap them lightly on a hard surface.
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