Bayonne ham (jambon de bayonne)

This mildly smoked, boneless ham comes from Bayonne, the capital of the French Basque country. It is salted using local sea salt and then dried in that region for at least 7 months so that it develops its characteristic aroma and becomes tender. When sliced thinly, it melts in the mouth and has a delicate, slightly salty taste.

from Quirk Books: www.quirkbooks.com