The house of Bayonne ham

In Salies de Béarn, in the 14th century, a chance discovery highlighted the principle of preserving meats using salt.

This, combined with the intensive breeding of pigs on the Adour basin, led to the birth of cured  ham.

Jeanne d’Albret and her son Henry IV greatly appreciated it and already at that time served it at their table.

They were its first ambassadors.

Since then, the reputation of these hams has never waned, and they were and are successfully exported.

Initially by land, then by sea, via the port of Bayonne, which associated its name to the ham for posterity.

This museum relates the history of one of the region's leading products.

When to visit: From 10.00 a.m. to 12.30 p.m. and from 2.30 p.m. to 6.00 p.m. Closed on Mondays and Sunday. Open every days on July & August. Last visit will start 1 hour before closing time. Self-guided visits are available in French, English, German, Spanish, Italian and langue d'oc. Lift available for people with reduced mobility. Entrance fees: Adults: 6 € Children from 4 to 14 years old: 2.30 €

Contact details: La Maison du Jambon Abiopole Route de Samadet 64410 Arzacq Tel. no.: 00 33 (0)5 59 04 49 93 Fax no.: 00 33 (0)5 59 04 49 39 E-mail: boutique@jambon-de-bayonne.com Website: www.jambon-de-bayonne.com How to get there: Situated 30 km to the north of Pau-Pyrenees, on the N 134 and then on the D 40 CLICK HERE TO SEE THE MAP