At Carlit we produce our baiona (Bayonne ham) in an artisan manner using natural pork tripe filled with pork, spices and pepper.
We leave it to cure in the airs of Cerdanya for between 70 and 90 days. It is the airs of Cerdanya that give it such a unique taste.
It goes perfectly with hors d’oeuvres, salads and bread and tomato.
What is it?
Bayonne ham is a well-known Basque-French speciality from the Adur Valley, produced like all other salted hams and cured in dryers. Its unique feature is the addition of the famous Espelette pepper. You’re sure to love our version of baiona!
How should it be eaten?
– As an appetiser
– As cold meat for sandwiches.
What formats can it be bought in?
– 800g pieces – unitary boxes