SF | Bayonne Ham induction Ceremony + Launch event

This post is sponsored by: Bayonne Ham

Bayonne Ham is now in the US!

What is Bayonne ham?

There is ham & there is Bayonne Ham. It is unique because of these 3 reasons:

  • Bayonne Ham earned the Protected Geographical Indication (PGI) status in 1998, a label that guarantees the quality & geographic origin of a product. This dry cured ham is so inherently special & inimitable that it must come from Southwest France to be called Bayonne Ham.
  • Four ingredients are essential to the production of Bayonne Ham: pigs, salt, air & patience. To qualify for production, the pigs must be born + bred in Southwest France & fed natural products.
  • With a moderate saltiness & creamy finish, Jambon de Bayonne is unique + stands out among the rest.

I was lucky enough celebrate their launch with an induction ceremony at Bask, a restaurant in San Francisco.

01/13/19 The event took place @ Bask in SF.
They handed out berets and handkerchiefs for the event.
The French Bayonne Ham team during the induction ceremony.
The inductees! {Roland Barthélémy, Cathy Strange, Kelly Cosgrove, Ray Bair, Ron Schinbeckler, Angela Rihacek, Tyson Danilson, Benat Ibarra, Stephanie Ciano}
Look at this beautiful ham! And the accordionist in the back makes things even more festive.
Cutting that Bayonne Ham for everyone to taste. This ham was amazing!
And of course, we had food paired with Bayonne Ham.
Hamming it up!

Thank you for a lovely time, Bayonne Ham!

Now that you know more about this mouth-watering ham, run to your nearest grocery store & ask for Maison Agour, Delpeyrat, Mayte, Salaisons de l’Adour or Pierre Oteiza, some of the most beloved brands that are available in the United States.

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