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Jambon de Bayonne (Bayonne ham): Difference between revisions
Jambon de Bayonne (Bayonne ham) (view source)
Revision as of 10:36, 23 January 2017
, 23 January 2017Update SEO meta tags
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|title= | |title=Jambon de Bayonne (Bayonne ham) | ||
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|description= | |keywords=#ham #salting #hams #cereals #bread #saucepan #roasts #roasted #refrigerator #baguette #butter | ||
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|description=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.. | |||
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[[Image:Jambon de Bayonne.jpg|300px|thumb|right|Jambon de Bayonne]] | [[Image:Jambon de Bayonne.jpg|300px|thumb|right|Jambon de Bayonne]] | ||
'''[[Template:Indication Géographique ProtégéeFr|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 the period of maturing and curing, the ham develops its aroma and becomes tender. When sliced thinly, it melts in the mouth and has a delicate and only slightly salty taste. | '''[[Template:Indication Géographique ProtégéeFr|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 the period of maturing and curing, the ham develops its aroma and becomes tender. When sliced thinly, it melts in the mouth and has a delicate and only slightly salty taste. | ||
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[[Category:Meat]] | [[Category:Meat]] | ||
[[Category:PDO-PGI-TSG ingredients]] | [[Category:PDO-PGI-TSG ingredients]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/ham|#ham]] [[Special:Search/salting|#salting]] [[Special:Search/hams|#hams]] [[Special:Search/cereals|#cereals]] [[Special:Search/bread|#bread]] [[Special:Search/saucepan|#saucepan]] [[Special:Search/roasts|#roasts]] [[Special:Search/roasted|#roasted]] [[Special:Search/refrigerator|#refrigerator]] [[Special:Search/baguette|#baguette]] [[Special:Search/butter|#butter]] | |||
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