| Display title | Jambon de Bayonne (Bayonne ham) |
| Default sort key | Jambon de Bayonne (Bayonne ham) |
| Page length (in bytes) | 4,236 |
| Namespace ID | 0 |
| Page ID | 93347 |
| Page content language | en-gb - British English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | Chef (talk | contribs) |
| Date of page creation | 10:36, 23 January 2017 |
| Latest editor | Chef (talk | contribs) |
| Date of latest edit | 10:36, 23 January 2017 |
| Total number of edits | 1 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
| Transcluded templates (2) | Pages included on this page:
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Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Jambon de Bayonne (Bayonne ham) |
Article description: (description)
This attribute controls the content of the description and og:description elements. | IGP Jambon de Bayonne ham is a leg of pork, trimmed, salted using dry salt from the Adour basin and dried in that area for at least 7 months. Throughout.. |
Keywords: (keywords)
This attribute controls the content of the keywords and article:tag elements. | - ham #salting #hams #cereals #bread #saucepan #roasts #roasted #refrigerator #baguette #butter
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